![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/02\/30.jpg\" "\\"30\\"")
<\/a><\/p>\nDrunken Pear Wine Jelly<\/strong><\/p>\n Wine jelly is one of my ways to use up leftover wine. Some people may not have this kind of problem, but at our house once we open a new bottle of wine it’s hard to finish it at one setting. Often times I find an opened bottle of wine in the back of our fridge and I feel pressure to use it up quickly before it goes bad.<\/p>\n This time I first added sugar, lemon juice, cinnamon, and cloves to the wine, and boiled it. \u00a0Then I put pears in the wine mixture when it was still warm and marinated them overnight. I made jelly out of the wine mixture. This is an elegant dessert you can serve at your dinner party. The jelly was made not with gelatin but Japanese agar, or “kanten”, which is plant-based unlike gelatin.<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u6d0b\u68a8\u30b3\u30f3\u30dd\u30fc\u30c8\u5165\u308a\u8d64\u30ef\u30a4\u30f3\u30bc\u30ea\u30fc<\/strong><\/p>\n \u3046\u3061\u306f\u4e8c\u4eba\u3068\u3082\u3042\u307e\u308a\u304a\u9152\u306f\u98f2\u307e\u306a\u3044\u306e\u3067\u3059\u304c\u3001\u6642\u3005\u30ef\u30a4\u30f3\u3092\u958b\u3051\u305f\u3044\u6c17\u5206\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n \u3067\u3082\u958b\u3051\u308b\u3068\u3001\u534a\u5206\u3050\u3089\u3044\u6b8b\u3063\u3066\u3057\u307e\u3046\u3093\u3067\u3059\u306d\uff5e\u3002<\/p>\n \u3067\u3001\u6b8b\u308a\u306f\u60aa\u304f\u306a\u3089\u306a\u3044\u3046\u3061\u306b\u3001\u6599\u7406\u306b\u4f7f\u3046\u3053\u3068\u304c\u591a\u3044\u306e\u3067\u3059\u304c\u3001\u4eca\u56de\u306f\u307e\u305a\u6d0b\u68a8\u30b3\u30f3\u30dd\u30fc\u30c8\u306b\u4f7f\u3063\u3066\u3055\u3089\u306b\u30bc\u30ea\u30fc\u3092\u4f5c\u308b\u3053\u3068\u306b\u3002<\/p>\n \u307e\u305a\u30ec\u30e2\u30f3\u6c41\u3001\u7802\u7cd6\u3001\u30b7\u30ca\u30e2\u30f3\u3001\u30af\u30ed\u30fc\u30d6\u3067\u30ef\u30a4\u30f3\u306b\u5473\u3092\u3064\u3051\u307e\u3059\u3002<\/p>\n \u6cb8\u9a30\u3055\u305b\u305f\u3089\u307e\u3060\u71b1\u3044\u3046\u3061\u306b\u3001\u3042\u3089\u304b\u3058\u3081\u5207\u3063\u3066\u304a\u3044\u305f\u6d0b\u68a8\u3092\u5165\u308c\u3066\u4e00\u6669\u6f2c\u3051\u8fbc\u307f\u307e\u3059\u3002<\/p>\n \u3057\u3063\u304b\u308a\u6d0b\u68a8\u306b\u5473\u304c\u3064\u3044\u305f\u3089\u6d0b\u68a8\u3092\u51fa\u3057\u3001\u3082\u3046\u4e00\u5ea6\u6e29\u3081\u3066\u5bd2\u5929\u3067\u30bc\u30ea\u30fc\u3092\u4f5c\u308a\u307e\u3059\u3002<\/p>\n \u305b\u3063\u304b\u304f\u306a\u306e\u3067\u3001\u6d0b\u68a8\u30b3\u30f3\u30dd\u30fc\u30c8\u5165\u308a\u30bc\u30ea\u30fc\u306b\u3057\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u5927\u4eba\u306e\u5473\u3067\u3059\u306d\uff5e\u3002<\/p>\n \u3068\uff5e\u3063\u3066\u3082\u6c17\u306b\u5165\u3063\u3066\u3057\u307e\u3044\u307e\u3057\u305f\u3002<\/p>\n \u307e\u305f\u8fd1\u3044\u3046\u3061\u306b\u4f5c\u308a\u305f\u3044\u3067\u3059\uff01<\/p>\n \u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0\u306f\u30b3\u30c1\u30e9<\/a>\u3002<\/p>\n Drunken Pear Wine Jelly Wine jelly is one of my ways to use up leftover wine. Some people may not have this kind of problem, but at our house once we open a new bottle of wine it’s hard to finish it at one setting. Often times I find an opened bottle of wine in […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,28],"tags":[],"class_list":["post-28573","post","type-post","status-publish","format-standard","hentry","category-dessert","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28573","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=28573"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28573\/revisions"}],"predecessor-version":[{"id":28582,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28573\/revisions\/28582"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"