{"id":326,"date":"2019-10-07T08:53:19","date_gmt":"2019-10-07T08:53:19","guid":{"rendered":"https:\/\/passionpatisserie.audon.fr\/?p=326"},"modified":"2026-02-24T15:27:42","modified_gmt":"2026-02-24T14:27:42","slug":"confiture-pasteque-pamplemousse-pomme","status":"publish","type":"post","link":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/2019\/10\/07\/confiture-pasteque-pamplemousse-pomme\/","title":{"rendered":"Confiture past\u00e8que pamplemousse pomme"},"content":{"rendered":"<p>600 gr de past\u00e8que<br \/>\n350 gr de pamplemousse<\/p>\n<p>Rajouter 450 gr de sucre et laisser mariner 24 H<\/p>\n<p>600 gr de pommes avec peau et p\u00e9pins<\/p>\n<p>Cuire \u00e0 fr\u00e9missement 1\/2 heure, passer au moulin \u00e0 l\u00e9gumes, rajouter 300 gr de sucre, faire bouillir . Laisser infuser 1 nuit, en ajouter si n\u00e9cessaire les \u00e9pices (ex : Cardamone&#8230;)<\/p>\n<p>Filtrer pour retirer la&nbsp; cardamone tout en r\u00e9cup\u00e9rant la pulme.<\/p>\n<p>Ajouter au reste des fruits.<\/p>\n<p>Cuire 20 min. Si besoin rajouter de l&rsquo;agar agar (environ 2 gr)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>600 gr de past\u00e8que 350 gr de pamplemousse Rajouter 450 gr de sucre et laisser mariner 24 H 600 gr de pommes avec peau et p\u00e9pins Cuire \u00e0 fr\u00e9missement 1\/2 heure, passer au moulin \u00e0 l\u00e9gumes, rajouter 300 gr de sucre, faire bouillir . Laisser infuser 1 nuit, en ajouter si n\u00e9cessaire les \u00e9pices (ex &hellip; <a href=\"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/2019\/10\/07\/confiture-pasteque-pamplemousse-pomme\/\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Confiture past\u00e8que pamplemousse pomme<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[16],"_links":{"self":[{"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts\/326"}],"collection":[{"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/comments?post=326"}],"version-history":[{"count":1,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts\/326\/revisions"}],"predecessor-version":[{"id":765,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts\/326\/revisions\/765"}],"wp:attachment":[{"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/media?parent=326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/categories?post=326"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/tags?post=326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}