{"id":377,"date":"2014-04-02T17:00:07","date_gmt":"2014-04-02T16:00:07","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=377"},"modified":"2014-04-02T17:00:07","modified_gmt":"2014-04-02T16:00:07","slug":"quince-paste","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/quince-paste\/","title":{"rendered":"Quince Paste"},"content":{"rendered":"<p>Recipe from Jeannine Berenger.<\/p>\n<p><!--more--><\/p>\n<h2>Ingredients:<\/h2>\n<ul>\n<li>sugar<\/li>\n<li>quinces, cleaned and brushed (if they haven&#8217;t been treated)<\/li>\n<li>Confisuc (preserving sugar)<\/li>\n<\/ul>\n<h2>Preparation:<\/h2>\n<p>Cut the quinces in pieces and put them in a pot. Pour water until the fruits are covered. Cook until tender. Separate the pulp and the liquid. Weigh the liquid and add sugar (800 g of sugar for 1 kg of pulp). Cook 7-8 minutes with the preserving sugar.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe from Jeannine Berenger.<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Quince Paste","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[20,3],"tags":[61,238,237],"class_list":["post-377","post","type-post","status-publish","format-standard","hentry","category-dessert","category-english","tag-jeannine","tag-paste","tag-quince"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/377","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=377"}],"version-history":[{"count":3,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/377\/revisions"}],"predecessor-version":[{"id":561,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/377\/revisions\/561"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=377"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=377"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=377"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}