{"id":13650,"date":"2016-05-30T20:10:34","date_gmt":"2016-05-30T18:10:34","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/uncategorized\/bagte-abrikoser-med-jordbaer-og-floedeskum\/"},"modified":"2016-05-30T20:39:51","modified_gmt":"2016-05-30T18:39:51","slug":"bagte-abrikoser-med-jordbaer-og-floedeskum","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/desserts\/bagte-abrikoser-med-jordbaer-og-floedeskum\/","title":{"rendered":"Baked apricots with strawberries and whipped cream"},"content":{"rendered":"

\"Processed<\/p>\n

An easy and extremely tasty and aromatic Summer dessert made with only 4 ingredients: Fresh apricots, cane sugar, sweet ripe Danish strawberries and whipped cream.<\/em><\/p>\n

Baked apricots with strawberries and whipped cream
\n<\/strong>4 servings
\n<\/strong><\/p>\n

8 apricots
\n4 tbsp cane sugar
\n400 g strawberries
\n250 ml heavy cream<\/p>\n

Cut the apricots in half and remove the stone. Place apricots cut side facing up in a baking dish and sprinkle with cane sugar. Bake the apricots in the oven at 200 degrees Celsius for about 25 minutes until tender. Cool off.
\nServe the apricots with strawberries cut into smaller pieces and lightly whipped cream.<\/p>\n

\"Processed<\/p>\n","protected":false},"excerpt":{"rendered":"

An easy and extremely tasty and aromatic Summer dessert made with only 4 ingredients: Fresh apricots, cane sugar, sweet ripe Danish strawberries and whipped cream. Baked apricots with strawberries and whipped cream 4 servings 8 apricots 4 tbsp cane sugar 400 g strawberries 250 ml heavy cream Cut the apricots in half and remove the…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":13627,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1639],"tags":[1479],"class_list":{"0":"post-13650","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-desserts","8":"tag-jordbr-en","9":"entry"},"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/13650","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/comments?post=13650"}],"version-history":[{"count":2,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/13650\/revisions"}],"predecessor-version":[{"id":13653,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/13650\/revisions\/13653"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/13627"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=13650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=13650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=13650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}