Uvas al Pedro Ximenez y Crema de Manchego (Grapes Poached in Sherry and Manchego Cream)
I know that might look like a load of fancy Spanish words and grapes, sherry and cheese might not sound like heaven to you, but please bear with me. I held a dinner party recently and I was looking for something different, something impressive and most of all something delicious to serve at the end of the meal and, well, this is it.
I like to think that I've tried most things when it comes to food so it's not that often that I try something truly unique and truly delicious but this was honestly one of the best desserts I've ever had. Sweet, syrupy sherry with a hint of alcohol, juicy, plump grapes and what can only be described as the best cream cheese in the world - heaven! This recipe combines dessert with the cheese course and the result is sensational. This dish is perfect for dinner parties as it can be made well in advance, it's incredibly simple to achieve and it's one of the most elegant-looking, sophisticated-tasting desserts I've ever made.
Uvas al Pedro Ximenez y Crema de Manchego (Grapes Poached in Sherry and Manchego Cream)
Serves 4
300ml Pedro Ximenez sweet sherry
50g sugar
200g red grapes
For the cream:
400ml double cream
100g Manchego cheese, finely chopped
70g sugar
To make the cream, put all the ingredients 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 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.
I like to think that I've tried most things when it comes to food so it's not that often that I try something truly unique and truly delicious but this was honestly one of the best desserts I've ever had. Sweet, syrupy sherry with a hint of alcohol, juicy, plump grapes and what can only be described as the best cream cheese in the world - heaven! This recipe combines dessert with the cheese course and the result is sensational. This dish is perfect for dinner parties as it can be made well in advance, it's incredibly simple to achieve and it's one of the most elegant-looking, sophisticated-tasting desserts I've ever made.
Uvas al Pedro Ximenez y Crema de Manchego (Grapes Poached in Sherry and Manchego Cream)
Serves 4
300ml Pedro Ximenez sweet sherry
50g sugar
200g red grapes
For the cream:
400ml double cream
100g Manchego cheese, finely chopped
70g sugar
To make the cream, put all the ingredients 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 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.
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