{"id":851,"date":"2015-12-14T19:00:26","date_gmt":"2015-12-14T18:00:26","guid":{"rendered":"https:\/\/melocotondecieza.es\/?p=851"},"modified":"2015-12-28T13:21:28","modified_gmt":"2015-12-28T12:21:28","slug":"postre-de-navidad-con-melocoton","status":"publish","type":"post","link":"https:\/\/melocotondecieza.es\/en\/postre-de-navidad-con-melocoton\/","title":{"rendered":"Christmas dessert with peach"},"content":{"rendered":"

We offer you a recipe that we have found on a wonderful cooking blog that is Carolina's kitchen<\/a>, and we found it super original, in fact, its author says that it is not a recipe that can be found in cookbooks. An experiment that will make you look very good, because it is good, easy to prepare and very economical, if, as she herself says, you already have a bottle of Grand Marnier, a liqueur that is made from a <\/span>mixture of cognacs and distilled essence of bitter orange. If you don't have it, then you already have an excuse to buy a bottle, which is special.<\/span><\/p>\n

We respect the entire content of the recipe, because it is an authentic work of art.<\/span><\/p>\n

\"PostreChristmas dessert ingredients: Peach with Grand Marnier by Lulu<\/b><\/h3>\n
    \n
  • 2 cans of peaches in syrup (the normal ones are 1\/2 kg more or less)<\/span><\/li>\n
  • Juice of 2 oranges<\/span><\/li>\n
  • Zest of 1 orange (you can use one of the juice)<\/span><\/li>\n
  • 2 shot glasses of Grand Marnier Cordon Jaune (the one with the yellow label)<\/span><\/li>\n
  • Disposable aluminum dish (you can make it a baking tray<\/span>\u00a0also)<\/span><\/li>\n
  • Time, a long time\u2026<\/span><\/li>\n<\/ul>\n

    How to prepare Grand Marnier peach Christmas dessert<\/b><\/h3>\n
      \n
    1. We preheat the oven to 250\u00baC<\/b> (up and down without air).<\/span><\/li>\n
    2. We dump all the ingredients: the two cans of peaches in syrup on the disposable baking tray. We add the orange juice, the orange zest and the glasses of Grand Marnier.<\/span><\/li>\n
    3. We place the <\/span>tray in the lower part of the oven<\/b> (without a baking tray or anything, just like that).<\/span><\/li>\n
    4. We close the oven and wait. When we see that it starts to boil (about 15-20 minutes), we carefully open the oven again and <\/span>Mash the peach with a spatula or slotted spoon<\/b>.<\/span><\/li>\n
    5. We repeat the crushing process every 10-20 minutes<\/b>. In this way we get it to become like a kind of jam. There must be pieces of peach left.<\/span><\/li>\n
    6. The process takes about <\/span>2 hours<\/b>, it will depend on your oven, as always.<\/span><\/li>\n
    7. You will know that it will be ready because it will have that thick texture and almost all the juice will have been reduced. Look at the photos and you'll know more or less when that is.<\/span><\/li>\n
    8. It is served accompanied by vanilla ice cream (or whatever you want) or cold liquid cream.<\/span><\/li>\n<\/ol>\n

      As I said, a work of art.<\/p>\n

       <\/p>","protected":false},"excerpt":{"rendered":"

      We offer you a recipe that we found on a wonderful cooking blog called La Cocina de Carolina, and that we found super original. In fact, its author herself says that it is not a recipe that can be found in cookbooks. An experiment that will make you look very good, because it is [\u2026]<\/p>","protected":false},"author":1,"featured_media":854,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,14],"tags":[26],"_links":{"self":[{"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/posts\/851"}],"collection":[{"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/comments?post=851"}],"version-history":[{"count":0,"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/posts\/851\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/media\/854"}],"wp:attachment":[{"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/media?parent=851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/categories?post=851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/tags?post=851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}