Enjoying Sherry Wine Pairings and Recipes Pedro Ximénez

Uvas al Pedro Ximenez y Crema de Manchego (Grapes Poached in Sherry with Manchego Cream)

Pair with Pedro Ximénez

This dish is the perfect combination of that sweet and salty hit that people the world over have come to adore! In the dish itself, the PX is reduced to a thick syrup so a small glass of it neat works really well alongside to compliment and add to the flavour.

Ingredients

300ml

Pedro Ximenez

120g

sugar

200g

red grapes

400ml

double cream

100g

manchego cheese, finely chopped

Directions

To make the manchego cream, put the manchego cheese, cream and 70g of the sugar into a saucepan over a medium heat and bring to the boil. While still on the heat, use a hand blender to blitz until you have a smooth and creamy texture. Alternatively, transfer the mixture to a food processor and blitz it in there. Pass through a sieve and chill in the fridge for at least 4 hours.

For the poached grapes, pour the sherry and the rest of the sugar into a different saucepan and place over a medium heat. Bring to the boil and let it boil for 5 minutes before adding the grapes. Return to the boil and simmer for a couple of minutes before removing from the heat. Allow to cool before chilling in the fridge until needed.

To serve, divide the grapes between four small bowls or glasses, along with their sherry syrup. Give the cheese cream a good whisk until firm and then place a generous dollop on top of each serving.

Uvas al Pedro Ximenez y Crema de Manchego

Elle Sugden , What The Cook Baildon United Kingdom Visit Website

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Pairing Pedro Ximénez with food

Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.

It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.