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": "5a3152fe5d3549e28eab9169ef22599e",
    "updated": "2025-04-19T12:09:47.838Z",
    "title": "Mulled apples & pears",
    "subtitle": "",
    "description": null,
    "ingredients": [
      {
        "section": "Ingredients",
        "ingredients": [
          "apple juice",
          "cinnamon sticks (each 3 inches long)",
          "piece crystallized ginger",
          "whole cloves",
          "lemon, halved",
          "fuji apples, or other cooking apples",
          "bartlett or anjou pears"
        ]
      }
    ],
    "instructions": [
      "Pour the apple juice into a large, heavy-bottomed pot.",
      "Place the crystallized ginger, cinnamon sticks, and whole cloves into a piece of cheesecloth. Securely tie the cheesecloth into a bag using kitchen string and add it to the apple juice in the pot.",
      "Bring the apple juice mixture to a boil over high heat. Once boiling, reduce the heat to low, partially cover the pot, and let it simmer gently for approximately 14 to 16 minutes to allow the spices to infuse the liquid.",
      "While the juice simmers, prepare an acidulated water bath by filling a large bowl with cold water and squeezing the juice from the halved lemon into it.",
      "Peel and core the apples and pears.",
      "Immediately place the prepared apples and pears into the lemon water to prevent browning. Leave them submerged until ready to poach.",
      "Carefully add the prepared apples to the simmering spiced juice. Ensure the heat remains low and let the apples simmer gently until they are tender, which should take about 20 minutes.",
      "Using a slotted spoon, remove the poached apples from the liquid and place them in a separate bowl. Add the prepared pears to the same simmering liquid and cook until they are tender, approximately 10 minutes.",
      "Remove the poached pears from the liquid using a slotted spoon and place them into a bowl.",
      "Remove the pot from the heat and let the poaching liquid cool completely to room temperature. Remember to discard the cheesecloth spice bag.",
      "Once the liquid is cool, return the poached apples and pears to it. Cover the container and refrigerate for at least 12 hours to allow the flavors to meld.",
      "To serve, arrange the chilled fruits stem-side up on a serving dish.",
      "Optionally, strain some of the chilled poaching liquid and drizzle it over the fruit before serving."
    ],
    "notes_ingredients": "Fuji apples are recommended, but other firm cooking apples may be used. Bartlett or Anjou pears are suitable choices for this recipe.",
    "notes_instructions": "Remember to remove and discard the spice sachet before cooling the liquid. Straining some of the cooled poaching liquid over the fruit before serving is optional but enhances the presentation and flavor."
  }
]