{"id":11889,"date":"2012-07-27T02:55:54","date_gmt":"2012-07-27T02:55:54","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=11889"},"modified":"2022-12-06T00:00:20","modified_gmt":"2022-12-05T23:00:20","slug":"nektariner-bakade-i-ugn","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=11889","title":{"rendered":"Nektariner bakade i ugn"},"content":{"rendered":"

\"\"<\/a><\/h3>\n

\"\"<\/a>Det h\u00e4r \u00e4r en stor favorit hos oss och v\u00e5ra g\u00e4ster. Den h\u00e4r ljuvliga efterr\u00e4tten g\u00e5r att g\u00f6ra i ugnen eller p\u00e5 grillen. Den blir prydligare i ugnen med de dekorativa frukthalvorna. N\u00e4r man g\u00f6r den p\u00e5 grillen blir den mer som en kompott med kolanoter. Jag serverar g\u00e4rna konjaksgr\u00e4dde till. Vaniljgr\u00e4dde eller kaniljgr\u00e4dde \u00e4r ocks\u00e5 gott till.<\/h3>\n

Den h\u00e4r efterr\u00e4tten g\u00e5r att g\u00f6ra p\u00e5 nektariner, persikor, aprikoser eller plommon. G\u00f6r du den p\u00e5 plommon beh\u00f6vs mer socker \u00e4n annars. Plommonreceptet kommer ocks\u00e5 h\u00e4r p\u00e5 Katinkas Kitchen.<\/h3>\n

Du beh\u00f6ver f\u00f6r 4 personer:<\/strong><\/em>\"\"<\/a><\/p>\n

4-6 nektariner, ber\u00e4kna \u00e5tmintone en nektarin per person, tv\u00e4ttad och delad i halvor f\u00f6r ugnsform men i klyftor f\u00f6r foliepaketet<\/p>\n

Socker, g\u00e4rna r\u00e5socker – m\u00e4ngden avg\u00f6r du sj\u00e4lv, men det brukar g\u00e5 \u00e5t lite mer \u00e4n man kan tro. Jag brukar ta ca 2-3 msk per nektarin.<\/p>\n

\u00c4kta vanilj – antingen de rena fr\u00f6na som finns att k\u00f6pa p\u00e5 burk numera, eller en bit vaniljst\u00e5ng som du sk\u00e4r l\u00e4ngsmed och sedan i kortare bitar<\/p>\n

Rivet skal fr\u00e5n \u00bd-1 citron<\/p>\n

ca \u00bd-1 tsk mald kanel<\/p>\n

Ca 30-40 gram sm\u00f6r, ber\u00e4kna ca 1-2 msk per person – det \u00e4r gott och blir extra kolaaktigt med en hel del sm\u00f6r\"\"<\/a><\/p>\n

Ca 1 dl vitt vin<\/p>\n

G\u00f6r s\u00e5 h\u00e4r:<\/strong><\/em><\/p>\n

Tv\u00e4tta nektarinerna och sk\u00e4r de i halvor och ta bort k\u00e4rnan. L\u00e4gg halvorna i en smord ugnsfast form. L\u00e4gg rivet citronskal, vanilj, socker och sm\u00f6r p\u00e5 varje nektarinhalva. Str\u00f6 malen kanel \u00f6ver och h\u00e4ll vin runtom. St\u00e4ll in formen i ugnen p\u00e5 175-200 grader.  De brukar vara klara efter ca 30 minuter. De ska bli mjuka och gyllene men inte br\u00e4nda.\"IMG_1232\"<\/a><\/p>\n

Servera g\u00e4rna konjaksgr\u00e4dde till som du g\u00f6r l\u00e4tt genom att vispa gr\u00e4dde med en liten sked socker och n\u00e5gra skedar konjak i. L\u00f6svispad passar b\u00e4st, tycker jag.<\/p>\n

Bon app\u00e9tit \u00f6nskas med matglada v\u00e4nliga h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/p>\n

Katinka Hammarski\u00f6ld<\/p>\n

katinka.hammarskiold@hotmail.com<\/p>\n

www.katinkaskitchen.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Det h\u00e4r \u00e4r en stor favorit hos oss och v\u00e5ra g\u00e4ster. Den h\u00e4r ljuvliga efterr\u00e4tten g\u00e5r att g\u00f6ra i ugnen eller p\u00e5 grillen. Den blir prydligare i ugnen med de dekorativa frukthalvorna. N\u00e4r man g\u00f6r den p\u00e5 grillen blir den mer som en kompott med kolanoter. Jag serverar g\u00e4rna konjaksgr\u00e4dde […]<\/p>\n","protected":false},"author":5,"featured_media":11892,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11801,71,124,4040,35],"tags":[],"class_list":["post-11889","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aprikos","category-efterratter","category-grillat","category-nektariner","category-vanilj"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/11889","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11889"}],"version-history":[{"count":10,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/11889\/revisions"}],"predecessor-version":[{"id":31417,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/11889\/revisions\/31417"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/11892"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11889"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11889"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11889"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}