{"id":6463,"date":"2022-04-13T07:43:55","date_gmt":"2022-04-13T05:43:55","guid":{"rendered":"https:\/\/www.wp.cuisine-lucullus.com\/?p=6463"},"modified":"2022-04-13T07:43:56","modified_gmt":"2022-04-13T05:43:56","slug":"papillotes-de-figues-aux-fruits-rouges-et-pruneaux","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/13\/papillotes-de-figues-aux-fruits-rouges-et-pruneaux\/","title":{"rendered":"Papillotes de figues aux fruits rouges et pruneaux"},"content":{"rendered":"\n

R\u00e9dacteur Rina<\/p>\n\n\n\n

Nombre de personnes : 4
Temps de pr\u00e9paration : 20 minutes
Temps de cuisson : 10 minutes
Temps de marinage : 30 minutes<\/p>\n\n\n\n

Ingr\u00e9dients:<\/strong>
8 figues fra\u00eeches
200 g de m\u00fbres
200 g de framboises
16 pruneaux
50 g de pignons de pin
20 g de sucre roux
10 cl de cr\u00e8me de m\u00fbre
5 cl d’armagnac (ou \u00e0 d\u00e9faut de cognac)<\/p>\n\n\n\n

Pr\u00e9paration:<\/strong>
Faites tremper les pruneaux 30 minutes dans l’armagnac.<\/p>\n\n\n\n

Pr\u00e9chauffez le four \u00e0 2100\u00b0C (th-7). Coupez les figues en 4.
Faites colorer les pignons de pin \u00e0 la po\u00eale.<\/p>\n\n\n\n

D\u00e9coupez 4 grands carr\u00e9s de papier sulfuris\u00e9. R\u00e9partissez au centre les pruneaux \u00e9goutt\u00e9s et les fruits rouges (figues, framboises, m\u00fbres). Parsemez de pignons.<\/p>\n\n\n\n

M\u00e9langez l’armagnac des pruneaux avec la cr\u00e8me de m\u00fbre et le sucre. Versez sur les fruits.<\/p>\n\n\n\n

Fermez herm\u00e9tiquement les papillotes et glissez au four 10 minutes.<\/p>\n\n\n\n

Servez avec une boule de glace \u00e0 la vanille et des tuiles aux amandes.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Rina Nombre de personnes : 4Temps de pr\u00e9paration : 20 minutesTemps de cuisson : 10 minutesTemps de marinage : 30 minutes Ingr\u00e9dients:8 figues fra\u00eeches200 g de m\u00fbres200 g de framboises16 pruneaux50 g de pignons de pin20 g de sucre … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[32],"tags":[],"class_list":["post-6463","post","type-post","status-publish","format-standard","hentry","category-desserts-chauds"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6463","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=6463"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6463\/revisions"}],"predecessor-version":[{"id":6464,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6463\/revisions\/6464"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6463"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6463"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6463"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}