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.

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.

Pedro Ximénez fast facts

Always serve slightly chilled

Serve between 12 & 14º C in a white wine glass.

A dessert in itself

A perfect way to finish a meal. Pairs perfectly with desserts that aren't too sweet.

Style of glass

In traditional wide rimmed catavinos or in a white wine glass.

Analytic data

  • Alcoholic content between 15 & 22% vol.
  • Sugar more than 212 gr. / litre
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
Elle Sugden , What The Cook Baildon United Kingdom Visit Website
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Meet the maker

José María Quirós Sacaluga
Bodegas Tradición ,...
Victoria Frutos Climent
Bodegas Real Tesoro &...
Reyes Gómez Rubio
Sánchez Romate ,...
Juan Manuel Hidalgo
Emilio Hidalgo ,...
Ignacio Lozano
Osborne , Enólogo
Jan Pettersen
Fernando de Castilla...
Manuel José Valcarcel Muñoz
Bodegas Fundador SLU...
Rocío Ruiz
Bodegas Urium ,...
Salvador Espinosa Rodríguez
Bodegas y Viñedos Díez-Mérito...
José Carlos Garrido Saborido
Bodegas Argüeso ,...
Jerez-Xérès-Sherry

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