{"id":16106,"date":"2010-11-06T10:55:49","date_gmt":"2010-11-06T14:55:49","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=16106"},"modified":"2010-11-06T10:55:49","modified_gmt":"2010-11-06T14:55:49","slug":"spiced-red-wine-poached-pear-with-mascarpone-cream%e6%b4%8b%e6%a2%a8%e3%81%ae%e3%82%b9%e3%83%91%e3%82%a4%e3%82%b9%e5%85%a5%e3%82%8a%e8%b5%a4%e3%83%af%e3%82%a4%e3%83%b3%e7%85%ae%e3%81%93%e3%81%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=16106&lang=en","title":{"rendered":"Spiced Red Wine Poached Pear with Mascarpone Cream
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\"\"<\/a><\/p>\n

Spiced Red Wine Poached Pear with Mascarpone Cream<\/strong>
\nOctober 31, 2010<\/em><\/p>\n

Cut pears were poached and then marinated in spiced and sweetened red wine. Once I put them in the back of the refrigerator I forgot about this for a while, and when I finally remembered, the pears had soaked up the wine so well and they had turned into such a beautiful dark red color. The pears were served with Mascarpone cream (Mascarpone cheese, whipped heavy cream, sugar). <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Spiced Red Wine Poached Pear with Mascarpone Cream October 31, 2010 Cut pears were poached and then marinated in spiced and sweetened red wine. Once I put them in the back of the refrigerator I forgot about this for a while, and when I finally remembered, the pears had soaked up the wine so well […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-16106","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16106"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16106\/revisions"}],"predecessor-version":[{"id":16182,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16106\/revisions\/16182"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}