Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "9057c48df40345318ea8b9b7ce81eb45",
    "updated": "2025-04-24T08:06:14.105Z",
    "title": "Quince and Sweet Gorgonzola Salad",
    "subtitle": null,
    "description": "Quinces can seem intimidating to prepare due to their hard texture. However, with a bit of patience and the right technique, these unyielding fruits transform into a beautiful, fragrant, and soft ingredient. This salad showcases the quince's versatility, pairing it with sweet Gorgonzola, pistachios, and a vibrant vinaigrette.  The cooked quince is equally delicious in desserts or alongside rich meats like lamb, game, or pork.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "water",
          "sugar",
          "black peppercorns",
          "strips of orange zest",
          "bay leaves",
          "juice of",
          "red wine",
          "quinces",
          "grainy mustard",
          "cider vinegar",
          "olive oil, plus extra to finish",
          "salt and black pepper",
          "mixed leaves (such as mizuna, dandelion, watercress or radicchio di treviso)",
          "sweet gorgonzola",
          "scant (118.294 ml) shelled unsalted pistachios, lightly toasted, some whole and some roughly chopped"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 275°F. Select a medium-sized, oven-safe pot with a tight-fitting lid.",
      "Combine water, sugar, peppercorns, orange zest, bay leaves, lemon juice, and red wine in the pot.",
      "Heat on the stovetop over medium heat, bringing the mixture to a gentle simmer. Remove from heat once the sugar dissolves.",
      "Peel the quinces using a vegetable peeler and reserve the peels. Quarter the fruit lengthwise and remove the cores, reserving these as well. Cut each quarter in half lengthwise to create eight segments per quince.",
      "Add the quince segments, peels, and cores to the sugar syrup.",
      "Cover the pot and bake in the preheated oven for approximately 2 hours, or until the quince is completely tender.",
      "Remove from the oven and allow to cool uncovered.",
      "In a small bowl, whisk together the mustard, vinegar, olive oil, 4 tablespoons of the quince cooking liquid, 1/2 teaspoon of salt, and a generous grind of black pepper until smooth.",
      "To assemble the salad, distribute mixed greens among four plates. Arrange four quince segments and crumbled sweet Gorgonzola over the greens, creating some height. Add a few more leaves on top. Drizzle with the prepared vinaigrette and sprinkle with the toasted pistachios. Finish with a light drizzle of olive oil.",
      "Alternatively, combine all the salad components in a large serving bowl and present at the table."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]