{"id":42776,"date":"2017-02-13T22:53:56","date_gmt":"2017-02-14T03:53:56","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42776"},"modified":"2017-02-13T22:53:56","modified_gmt":"2017-02-14T03:53:56","slug":"brandied-pear-compote%e3%83%90%e3%83%ac%e3%83%b3%e3%82%bf%e3%82%a4%e3%83%b3%e3%83%87%e3%82%b6%e3%83%bc%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42776&lang=en","title":{"rendered":"Brandied Pear Compote<br>\u30d0\u30ec\u30f3\u30bf\u30a4\u30f3\u30c7\u30b6\u30fc\u30c8"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42777 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/27-4.jpg\" alt=\"27\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/27-4.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/27-4-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Happy Valentine&#8217;s Day everyone!<\/p>\n<p>I didn&#8217;t want to make a huge chocolate cake that we would not be able to finish ourselves, but I still wanted something chocolaty to celebrate this special day with my love.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42778 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/26-3.jpg\" alt=\"26\" width=\"568\" height=\"428\" \/><\/p>\n<p>So this was a little something I made for ourselves.<\/p>\n<p>Brandied pear compote served with cashew ice cream, candied pecan, and mocha chocolate sauce.<\/p>\n<p>Simple yet sophisticated (I think!) and delicious.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42779 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/28-3.jpg\" alt=\"28\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/28-3.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/28-3-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>It&#8217;s hard to find good vegan ice cream.<\/p>\n<p>And it&#8217;s really hard to find something that pleases me (well, I&#8217;m not a big ice cream fan to begin with!).<\/p>\n<p>But this ice cream made from cashew nuts was pretty tasty.<\/p>\n<p>Probably one of the best vegan ice creams I&#8217;ve tried.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42781 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/30-1.jpg\" alt=\"30\" width=\"510\" height=\"717\" \/><\/p>\n<p>I&#8217;ve just heard on the local news that this year we will not have snow on the ground on Valentine&#8217;s Day in Minnesota.<\/p>\n<p>Wow!!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Happy Valentine&#8217;s Day everyone! I didn&#8217;t want to make a huge chocolate cake that we would not be able to finish ourselves, but I still wanted something chocolaty to celebrate this special day with my love. So this was a little something I made for ourselves. Brandied pear compote served with cashew ice cream, candied [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,28,29],"tags":[],"class_list":["post-42776","post","type-post","status-publish","format-standard","hentry","category-dessert","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42776","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=42776"}],"version-history":[{"count":1,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42776\/revisions"}],"predecessor-version":[{"id":42782,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42776\/revisions\/42782"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}