{"id":7851,"date":"2009-09-28T23:00:48","date_gmt":"2009-09-29T03:00:48","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=7851"},"modified":"2009-09-28T23:44:31","modified_gmt":"2009-09-29T03:44:31","slug":"red-wine-poached-pear-tarte-tatin%e6%b4%8b%e3%83%8a%e3%82%b7%e3%81%ae%e8%b5%a4%e3%83%af%e3%82%a4%e3%83%b3%e7%85%ae%e3%81%a7%e4%bd%9c%e3%82%8b%e3%82%bf%e3%83%ab%e3%83%88%e3%82%bf%e3%82%bf%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=7851&lang=en","title":{"rendered":"Red Wine Poached Pear Tarte Tatin
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\"IMG_8257\"<\/a><\/p>\n

Red Wine Poached Pear Tarte Tatin<\/strong>
\nSeptember 19, 2009<\/em><\/p>\n

The pears were poached in a mixture of red wine, sugar, a cinnamon stick, and a clove for only a few minutes, and then marinated in the same mixture in the fridge for several hours. I used this red wine poached pears and made mini tarte tatin with store-bought puff pastry. I served it with whipped cream, but it’s great with vanilla ice cream, too. <\/p>\n

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\"IMG_8259\"<\/a><\/p>\n

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Red Wine Poached Pear Tarte Tatin September 19, 2009 The pears were poached in a mixture of red wine, sugar, a cinnamon stick, and a clove for only a few minutes, and then marinated in the same mixture in the fridge for several hours. I used this red wine poached pears and made mini tarte […]<\/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-7851","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7851","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=7851"}],"version-history":[{"count":31,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7851\/revisions"}],"predecessor-version":[{"id":8071,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7851\/revisions\/8071"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}