{"id":3067,"date":"2014-01-21T22:28:38","date_gmt":"2014-01-21T21:28:38","guid":{"rendered":"https:\/\/www.lathiau.fr\/895-2\/"},"modified":"2014-01-21T22:28:38","modified_gmt":"2014-01-21T21:28:38","slug":"895","status":"publish","type":"post","link":"https:\/\/www.lathiau.fr\/it\/895\/","title":{"rendered":"Cotignacs of Orl\u00e9ans"},"content":{"rendered":"<p><span id=\"result_box\" class=\"long_text\" lang=\"en\" tabindex=\"-1\"><span class=\"hps\">The<\/span> <span class=\"hps\">cotignac<\/span> <span class=\"hps\">is prepared with<\/span> <span class=\"hps\">peeled<\/span> <span class=\"hps\">quinces<\/span> <span class=\"hps\">and sugar<\/span> <span class=\"hps\">cooked together<\/span>. <span class=\"hps\">After<\/span> <span class=\"hps\">filtering,<\/span> <span class=\"hps\">the<\/span> <span class=\"hps\">resulting<\/span> <span class=\"hps\">jelly<\/span> <span class=\"hps\">is the<\/span> <span class=\"hps\">cotignac<\/span>. <span class=\"hps\">The<\/span> <span class=\"hps\">cotignac<\/span> <span class=\"hps\">differs from <span id=\"result_box\" class=\"long_text\" lang=\"en\" tabindex=\"-1\"><span class=\"hps\">quince<\/span><\/span><\/span> <span class=\"hps\">jelly<\/span> <span class=\"hps\">or<\/span> paste <span class=\"hps\">by<\/span> <span class=\"hps\">its strong<\/span> <span class=\"hps\">character and<\/span> <span class=\"hps\">more<\/span> <span class=\"hps\">sweetness<\/span> <span class=\"hps\">tempering<\/span> <span class=\"hps\">acidity and<\/span> <span class=\"hps\">flavor of<\/span> <span class=\"hps\">quince.<\/span><\/p>\n<p><span class=\"hps\">There are several<\/span> <span class=\"hps\">different recipes<\/span>, each of which <span class=\"hps\">gives the<\/span> <span class=\"hps\">final product<\/span> <span class=\"hps\">a<\/span> <span class=\"hps\">different<\/span> <span class=\"hps\">taste and<\/span> <span class=\"hps\">consistency.<\/span> <span class=\"hps\">Sweet wine<\/span> <span class=\"hps\">can be added to<\/span> <span class=\"hps\">the recipe.<\/span><\/p>\n<p><span class=\"hps\">The<\/span> <span class=\"hps\">cotignacs<\/span> <span class=\"hps\">Orleans<\/span><span>, also known as<\/span> <span class=\"hps\">jam of<\/span> <span class=\"hps\">Orleans,<\/span> <span class=\"hps\">are often presented<\/span> <span class=\"hps\">in small<\/span> <span class=\"hps\">boxes<\/span> <span class=\"hps\">made \u200b\u200bof porcelain,<\/span> <span class=\"hps\">glass or<\/span> <span class=\"hps\">spruce bark<\/span>.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The cotignac is prepared with peeled quinces and sugar cooked together. After filtering, the resulting jelly is the cotignac. The cotignac differs from quince jelly or paste by its strong character and more sweetness tempering acidity and flavor of quince. There are several different recipes, each of which gives the final product a different taste [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":897,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[752,658],"tags":[1359,1308,1358,662,887],"yoast_head":"\n<title>Cotignacs of Orl\u00e9ans - Chambres d&#039;h\u00f4tes de charme, g\u00eetes Loiret Briare Gien Sancerre<\/title>\n<meta name=\"description\" content=\"The cotignac is prepared with peeled quinces and sugar cooked together. 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