{"id":357818,"date":"2010-02-24T11:18:36","date_gmt":"2010-02-24T16:18:36","guid":{"rendered":"tag:www.vegan-food.net:\/\/7b1838c8f1424c2d2262afc90966f5d1"},"modified":"2010-02-24T11:18:36","modified_gmt":"2010-02-24T16:18:36","slug":"pear-pistachio-and-ginger-compote-dessert-fruit","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/357818","title":{"rendered":"Pear, Pistachio and Ginger Compote( Dessert &#8211; Fruit )"},"content":{"rendered":"<p><strong>Daily Random Recipe<\/strong><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li>4 large pears, peeled, cored and diced<\/li>\n<li>1\/2 teaspoon ground cinnamon<\/li>\n<li>3 teaspoons finely chopped candied ginger<\/li>\n<li>150 grams \/ 5 ounces sugar<\/li>\n<li>50 milliliters \/ 1.7 fluid ounces water<\/li>\n<li>1\/2 cup lightly toasted, unsalted, shelled pistachio nuts<\/li>\n<li>300 grams \/ 10 ounces plain halva<\/li>\n<\/ul>\n<p \/><strong>METHOD:<\/strong><br \/>Place pears, cinnamon, ginger and all but two teaspoons of the sugar into a saucepan. Add water, cover and gently bring to the boil. Simmer until the pears are cooked, but still a little firm. Cool, then mix in the nuts and spoon into six small, ovenproof dishes or one large dish, making the top as level as possible.<\/p>\n<p \/>\nCrumble or grate the halva and spread it over the pear mixture, making it level as well. Sprinkle remaining sugar on top, then grill (note: grill=broil for americans) until the sugar and halva begin to darken (watch carefully as halva will darken quite quickly; it&#8217;s best to grill under a moderate heat).<\/p>\n<p \/>\n<p \/><strong>NOTES:<\/strong><br \/>Stand a minute before eating. Serves 6.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Daily Random Recipe INGREDIENTS: 4 large pears, peeled, cored and diced 1\/2 teaspoon ground cinnamon 3 teaspoons finely chopped candied ginger 150 grams \/ 5 ounces sugar 50 milliliters \/ 1.7 fluid ounces water 1\/2 cup lightly toasted, unsalted, shelled pistachio nuts 300 grams \/ 10 ounces plain halva METHOD:Place pears, cinnamon, ginger and all [&hellip;]<\/p>\n","protected":false},"author":150,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-357818","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/357818","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/150"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=357818"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/357818\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=357818"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=357818"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=357818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}