{"id":828,"date":"2019-11-06T17:07:18","date_gmt":"2019-11-06T16:07:18","guid":{"rendered":"https:\/\/motsdaubepine.fr\/?page_id=828"},"modified":"2020-01-06T13:58:40","modified_gmt":"2020-01-06T12:58:40","slug":"le-coing","status":"publish","type":"page","link":"https:\/\/motsdaubepine.fr\/index.php\/le-coing\/","title":{"rendered":"Le coing"},"content":{"rendered":"<p style=\"text-align: justify;\"><span style=\"font-family: trebuchet ms, geneva, sans-serif;\"><span style=\"font-size: 14pt;\"><a href=\"https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/Coing-DSC_5460.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-830 size-medium\" src=\"https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/Coing-DSC_5460-300x226.jpg\" alt=\"Le coing un fruit d'automne\" width=\"300\" height=\"226\" srcset=\"https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/Coing-DSC_5460-300x226.jpg 300w, https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/Coing-DSC_5460-768x579.jpg 768w, https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/Coing-DSC_5460-1024x772.jpg 1024w, https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/Coing-DSC_5460.jpg 1200w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Fruit d&rsquo;automne, <a href=\"https:\/\/fr.wikipedia.org\/wiki\/Coing\">le coing<\/a> r\u00e9serve maintes surprises. D\u00e9j\u00e0 au printemps, <\/span><\/span><span style=\"font-family: trebuchet ms, geneva, sans-serif; font-size: 14pt;\">le cognassier l&rsquo;un des premiers arbustes \u00e0 fleurir \u00e9pate par sa magnificence et sa prolixit\u00e9 de fleurs. Roses p\u00e2les, soyeuses non seulement elles sont belles, mais aussi on peut les d\u00e9guster. Elles ont un go\u00fbt sucr\u00e9 et frais. Pl\u00e9thoriques, toutes ne donneront pas de fruits. Ceux-ci mettent longtemps \u00e0 murir. Il ne faut pas h\u00e9siter \u00e0 attendre sauf si les gel\u00e9es menacent.<\/span><\/p>\n<p><span style=\"font-family: trebuchet ms, geneva, sans-serif; font-size: 14pt; color: #008000;\">Une fois murs, la f\u00eate commence. On peut les cuisiner. Avec un coing : on fait plein de choses<\/span><\/p>\n<h5 style=\"text-align: justify;\"><span style=\"font-family: trebuchet ms, geneva, sans-serif;\">Cuits au four sans enlever la peau, avec une once de sucre, c&rsquo;est un d\u00e9lice.<\/span><span style=\"font-family: trebuchet ms, geneva, sans-serif;\">On peut aussi faire des confitures mais on ne jette rien.<\/span><\/h5>\n<h5 style=\"text-align: justify;\"><span style=\"font-family: trebuchet ms, geneva, sans-serif; color: #008000;\">Ces recettes\u00a0 sont inspir\u00e9es de <em>La cuisine familiale<\/em> <em>et pratique<\/em> de H.P. Pellaprat chez Flammarion.<\/span><\/h5>\n<h6 style=\"text-align: justify;\"><\/h6>\n<h6 style=\"text-align: center;\"><span style=\"color: #ff6600; font-family: trebuchet ms, geneva, sans-serif; font-size: 18pt;\"><strong>La liqueur de coing<\/strong><\/span><\/h6>\n<h5><span style=\"font-family: trebuchet ms, geneva, sans-serif;\"><strong><a href=\"https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/coing-DSC_5461.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-831 size-medium\" src=\"https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/coing-DSC_5461-95x300.jpg\" alt=\"La peau du coing permet de faire une liqueur\" width=\"95\" height=\"300\" srcset=\"https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/coing-DSC_5461-95x300.jpg 95w, https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/coing-DSC_5461-325x1024.jpg 325w, https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/coing-DSC_5461.jpg 381w\" sizes=\"auto, (max-width: 95px) 100vw, 95px\" \/><\/a>Surtout on ne jette pas les peaux.<\/strong><\/span><\/h5>\n<ul style=\"list-style-type: square;\">\n<li>\n<p style=\"text-align: justify;\"><span style=\"font-family: trebuchet ms, geneva, sans-serif; font-size: 14pt;\">Bien les essuyer puis au fur et \u00e0 mesure qu&rsquo;on p\u00e8le les coings, mettre les lani\u00e8res de peaux dans une bouteille. Quand elle est presque pleine recouvrir les peaux d&rsquo;eau-de-vie de raisin ou \u00e0 d\u00e9faut de rhum. Laisser mac\u00e9rer 6 semaines minimum dans un endroit frais et sec.<\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: justify;\"><span style=\"font-family: trebuchet ms, geneva, sans-serif; font-size: 14pt;\">Faire un sirop avec 350 grammes de sucre et un demi-litre d&rsquo;eau. Le faire bouillir au moins 5 minutes.<\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: justify;\"><span style=\"font-family: trebuchet ms, geneva, sans-serif; font-size: 14pt;\">Le laisser refroidir et le m\u00e9langer avec un litre de liqueur de coing pass\u00e9e au chinois.<\/span><\/p>\n<\/li>\n<li><span style=\"font-size: 14pt; font-family: trebuchet ms, geneva, sans-serif;\">Laisser vieillir ou non ! Elle se conserve tr\u00e8s longtemps.<\/span><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><span style=\"color: #ff6600; font-family: trebuchet ms, geneva, sans-serif; font-size: 18pt;\"><strong><span style=\"color: #008000;\">Les coings \u00e9pluch\u00e9s, on peut se lancer dans la pr\u00e9paration de la gel\u00e9e et par la m\u00eame occasion de la confiture.<\/span> <\/strong><\/span><\/p>\n<h5 style=\"text-align: center;\"><span style=\"color: #ff6600; font-family: trebuchet ms, geneva, sans-serif;\"><strong>3 kg de coing &#8211; <\/strong><\/span><\/h5>\n<h5 style=\"text-align: center;\"><span style=\"color: #ff6600; font-family: trebuchet ms, geneva, sans-serif;\"><strong>3 litres d&rsquo;eau<\/strong><\/span><\/h5>\n<h5 style=\"text-align: center;\"><span style=\"color: #ff6600; font-family: trebuchet ms, geneva, sans-serif;\"><strong>2 jus de citron<\/strong><\/span><\/h5>\n<h5 style=\"text-align: justify;\"><span style=\"font-family: trebuchet ms, geneva, sans-serif; color: #008000;\">On \u00e9pluche et on coupe les coings un par un : sinon ils s&rsquo;oxydent.R\u00e9server les p\u00e9pins qui sont extr\u00eamement g\u00e9latineux et les envelopper dans une mousseline.<\/span><\/h5>\n<ul style=\"text-align: justify;\">\n<li>\n<h5><span style=\"font-family: trebuchet ms, geneva, sans-serif;\">Couper les coings en quartier et les jeter dans une bassine \u00e0 confiture avec suffisamment d&rsquo;eau agr\u00e9ment\u00e9e d&rsquo;un jus de citron pour les recouvrir. Ne pas oublier les p\u00e9pins envelopp\u00e9s dans la mousseline ou une serviette fine.<\/span><\/h5>\n<\/li>\n<li>\n<h5><span style=\"font-family: trebuchet ms, geneva, sans-serif;\">Faire cuire jusqu&rsquo;\u00e0 ce que la pulpe puisse s&rsquo;\u00e9craser. C&rsquo;est assez rapide.<\/span><\/h5>\n<\/li>\n<\/ul>\n<h5 style=\"text-align: justify;\"><\/h5>\n<h5 style=\"text-align: center;\"><strong><span style=\"font-family: trebuchet ms, geneva, sans-serif; font-size: 18pt;\"><span style=\"color: #ff6600;\">Confiture de coings en morceaux<\/span> <\/span><\/strong><\/h5>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: trebuchet ms, geneva, sans-serif;\"><a href=\"https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/Coing-DSC_5466.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-832 size-medium\" src=\"https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/Coing-DSC_5466-300x240.jpg\" alt=\"Le coing en marmelade\" width=\"300\" height=\"240\" srcset=\"https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/Coing-DSC_5466-300x240.jpg 300w, https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/Coing-DSC_5466-768x615.jpg 768w, https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/Coing-DSC_5466-1024x820.jpg 1024w, https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/Coing-DSC_5466.jpg 1200w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/span><\/p>\n<ul>\n<li>\n<p style=\"text-align: justify;\"><span style=\"font-family: trebuchet ms, geneva, sans-serif; font-size: 14pt;\">\u00d4ter la pulpe, la peser et ajouter 300 g de sucre pour 1 kg de pulpe<\/span><\/p>\n<\/li>\n<li style=\"text-align: justify;\"><span style=\"font-family: trebuchet ms, geneva, sans-serif; font-size: 14pt;\">Laisser mac\u00e9rer puis la cuire quelques minutes jusqu&rsquo;\u00e0 ce que le sucre soit absorb\u00e9<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-family: trebuchet ms, geneva, sans-serif; font-size: 14pt;\">Mettre en peau et st\u00e9riliser 20 minutes minimum<\/span><\/li>\n<\/ul>\n<h5 style=\"text-align: center;\"><strong><span style=\"font-family: trebuchet ms, geneva, sans-serif; color: #ff6600; font-size: 18pt;\">Gel\u00e9e de coing<\/span><\/strong><\/h5>\n<p><a href=\"https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/Coing-DSC_5470.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-834 size-medium\" src=\"https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/Coing-DSC_5470-300x234.jpg\" alt=\"Gel\u00e9e de coing\" width=\"300\" height=\"234\" srcset=\"https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/Coing-DSC_5470-300x234.jpg 300w, https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/Coing-DSC_5470-768x600.jpg 768w, https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/Coing-DSC_5470-1024x800.jpg 1024w, https:\/\/motsdaubepine.fr\/wp-content\/uploads\/2019\/11\/Coing-DSC_5470.jpg 1200w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<ul>\n<li style=\"text-align: left;\"><span style=\"font-family: trebuchet ms, geneva, sans-serif; font-size: 14pt;\">Passer le jus de cuisson au chinois<\/span><\/li>\n<li><span style=\"font-family: trebuchet ms, geneva, sans-serif; font-size: 14pt;\">Le peser et le verser dans une bassine en cuivre<\/span><\/li>\n<li><span style=\"font-family: trebuchet ms, geneva, sans-serif; font-size: 14pt;\">Mettre 500 grammes de sucre par litre<\/span><\/li>\n<li><span style=\"font-family: trebuchet ms, geneva, sans-serif; font-size: 14pt;\">Le cuire jusqu&rsquo;\u00e0 g\u00e9lification. Pour s&rsquo;en assurer faire le test de la soucoupe froide<\/span><\/li>\n<li><span style=\"font-family: trebuchet ms, geneva, sans-serif; font-size: 14pt;\">Mettre la gel\u00e9e bouillante dans des pots st\u00e9rilis\u00e9s, les retourner et laisser refroidir. <\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fruit d&rsquo;automne, le coing r\u00e9serve maintes surprises. D\u00e9j\u00e0 au printemps, le cognassier l&rsquo;un des premiers arbustes \u00e0 fleurir \u00e9pate par sa magnificence et sa prolixit\u00e9 de fleurs. Roses p\u00e2les, soyeuses non seulement elles sont belles, mais aussi on peut les d\u00e9guster. Elles ont un go\u00fbt sucr\u00e9 et frais. Pl\u00e9thoriques, toutes ne donneront pas de fruits. Ceux-ci mettent longtemps \u00e0 murir. <a class=\"more-link\" href=\"https:\/\/motsdaubepine.fr\/index.php\/le-coing\/\">Lire plus &#8230;<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-828","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Le coing - Mots d&#039;aub\u00e9pine<\/title>\n<meta name=\"description\" content=\"Le coing, ce fruit d&#039;automne r\u00e9serve maintes surprises \u00e0 qui veut le cuisiner : en confiture, en gel\u00e9e, en marmelade et m\u00eame en liqueur ou eau de coing.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/motsdaubepine.fr\/index.php\/le-coing\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le coing - 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