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": "c374603ca88544d19a00a94dca2184cc",
    "updated": "2025-04-21T20:37:44.890Z",
    "title": "Pineapple Upside-Down Cake",
    "subtitle": "",
    "description": "This pineapple upside-down cake offers a delicious twist on a classic.  We've crafted this recipe using fresh pineapple, resulting in a truly memorable dessert. While some prefer an iron skillet, an ovenproof baking dish works perfectly well.",
    "ingredients": [
      {
        "section": "FOR THE GLAZE",
        "ingredients": [
          "(1 stick) unsalted butter or margarine",
          "packed dark brown sugar",
          "slices ((12.7 mm) thick) of ripe fresh peeled pineapple with the fibrous core removed (or 8 to 10 canned pineapple rings)",
          "pecan halves",
          "maple syrup"
        ]
      },
      {
        "section": "FOR THE CAKE BATTER",
        "ingredients": [
          "sugar",
          "unsalted butter or margarine",
          "eggs",
          "vanilla",
          "more slice of fresh pineapple (or 2 canned rings)",
          "all-purpose flour",
          "low-sodium baking powder",
          "ground ginger"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 350 degrees.",
      "For the glaze: Melt the butter or margarine in a 9\" x 13\" ovenproof baking dish. Stir in the brown sugar until well combined and spread evenly over the bottom of the dish. Arrange the pineapple slices in two rows, pressing them into the sugar mixture. Place two pecan halves, curved side down, in the center of each slice, and fill the spaces between with the remaining pecans. Drizzle with maple syrup.",
      "For the batter: Cream together the sugar and butter or margarine.  Beat in the eggs and vanilla. Purée the single slice of fresh pineapple (or two canned slices) using a blender or food processor. Add this purée to the butter-sugar-egg mixture and stir. In a separate bowl, whisk together the flour, baking powder, and ginger. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.",
      "To assemble: Pour the batter over the glaze in the baking dish, spreading evenly with a rubber spatula. Bake on the middle oven rack for 30 to 40 minutes, or until golden brown and a toothpick inserted into the cake (avoiding the glaze) comes out clean.",
      "Remove the cake from the oven and let cool for a few minutes. Run a knife around the edge of the dish to loosen the cake. Place a tray or baking sheet large enough to cover the baking dish on top. Using oven mitts, carefully invert the cake onto the tray, tapping the bottom of the dish if needed to release the cake.  If any glaze remains in the dish, scrape it out and spread it over the top of the inverted cake. Serve warm."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]