{"id":277,"date":"2011-09-07T10:30:00","date_gmt":"2011-09-07T08:30:00","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=277"},"modified":"2011-09-07T10:30:00","modified_gmt":"2011-09-07T08:30:00","slug":"tinto-de-verano-con-macedonia-de-fruta","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2011\/09\/07\/tinto-de-verano-con-macedonia-de-fruta\/","title":{"rendered":"Tinto de verano con macedonia de fruta"},"content":{"rendered":"<p><a href=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/08\/FOTO-RECETAS-CORREO-SEPTIEMBRE-31.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-278\" src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/08\/FOTO-RECETAS-CORREO-SEPTIEMBRE-31.jpg\" alt=\"\" width=\"590\" height=\"391\" \/><\/a><\/p>\n<p><strong>Ingredientes:<\/strong><\/p>\n<p>Vino tinto.<\/p>\n<p>T\u00f3nica.<\/p>\n<p>Az\u00facar.<\/p>\n<p>Hojas de gelatina.<\/p>\n<p>Albaricoque.<\/p>\n<p>Pl\u00e1tano.<\/p>\n<p>Higo.<\/p>\n<p>Fresa.<\/p>\n<p>Cereza.<\/p>\n<p>Menta.<\/p>\n<p>Hervimos el vino tinto con el az\u00facar para que evapore el alcohol. Remojamos las hojas de gelatina y las a\u00f1adimos al vino, al que incorporamos luego la gaseosa. Colocamos la mezcla resultante en las copas\u00a0 y las introducimos en la nevera para que gelifiquen. Seguidamente eliminamos la piel y el hueso de las frutas, que luego picamos e incorporamos a las copas de gelatina de tinto y adornamos con una hoja de menta.<\/p>\n<\/p>\n<p><object id=\"flashObj\" width=\"640\" height=\"360\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http:\/\/download.macromedia.com\/pub\/shockwave\/cabs\/flash\/swflash.cab#version=9,0,47,0\"><param name=\"movie\" value=\"http:\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" \/><param name=\"bgcolor\" value=\"#FFFFFF\" \/><param name=\"flashVars\" value=\"@videoPlayer=1145935128001&#038;playerID=309018193001&#038;playerKey=AQ~~,AAAAE_NrkqE~,SbMUPN6XNFu9O5u_bb9i8uj1LpxTCKJx&#038;domain=embed&#038;dynamicStreaming=true\" \/><param name=\"base\" value=\"http:\/\/admin.brightcove.com\" \/><param name=\"seamlesstabbing\" value=\"false\" \/><param name=\"allowFullScreen\" value=\"true\" \/><param name=\"swLiveConnect\" value=\"true\" \/><param name=\"allowScriptAccess\" value=\"always\" \/><embed src=\"\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" bgcolor=\"#FFFFFF\" flashVars=\"@videoPlayer=1145935128001&#038;playerID=309018193001&#038;playerKey=AQ~~,AAAAE_NrkqE~,SbMUPN6XNFu9O5u_bb9i8uj1LpxTCKJx&#038;domain=embed&#038;dynamicStreaming=true\" base=\"http:\/\/admin.brightcove.com\" name=\"flashObj\" width=\"640\" height=\"360\" seamlesstabbing=\"false\" type=\"application\/x-shockwave-flash\" allowFullScreen=\"true\" allowScriptAccess=\"always\" swLiveConnect=\"true\" pluginspage=\"http:\/\/www.macromedia.com\/shockwave\/download\/index.cgi?P1_Prod_Version=ShockwaveFlash\"><\/embed><\/object><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Ingredientes: Vino tinto. T\u00f3nica. Az\u00facar. Hojas de gelatina. Albaricoque. Pl\u00e1tano. Higo. Fresa. Cereza. Menta. Hervimos el vino tinto con el az\u00facar para que evapore el alcohol. Remojamos las hojas de gelatina y las a\u00f1adimos al vino, al que incorporamos luego la gaseosa. Colocamos la mezcla resultante en las copas\u00a0 y las introducimos en la nevera [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[51,277,570,660,1028],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/277"}],"collection":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/comments?post=277"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/277\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=277"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=277"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=277"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}