Pedro Ximenez Granité Recipes

PEDRO XIMENEZ SHERRY CHEESECAKE

Pedro Ximenez Sherry Cheesecake image

Editor's note: _Steve Reynolds' recipe and introductory text below are excerpted from author Diana Henry's book_ The Gastropub Cookbook_, a guide to more than 150 dining pubs in Britain and Ireland. Chef Reynolds also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page._ Nicola, Steve's wife, likes this dessert more than any of his others, mostly because you have to eat it with yet more Pedro Ximénez sherry. If you don't want to splash out on the real McCoy, use another good, sweet dark sherry.

Yield Serves 8-10

Number Of Ingredients 12

Ingredients

170 g (6 ounces) digestive biscuit crumbs
40 g (1 1/2 ounces) skinned, roasted and crushed hazelnuts
40 g (1 1/2 ounces) unsalted butter, softened
grated zest of 1/2 lemon
1.5 kg (3 1/2 pounds) cream cheese
225 g (8 ounces) icing (confectioners') sugar, sieved
3 medium eggs
2 vanilla pods, cut in half and the seeds scraped out
10 ml (2 teaspoons) vanilla extract (not vanilla essence)
100 ml (3 1/2 fluid ounces) Pedro Ximénez sherry
finely grated zest of 2 lemons
Shelled and skinned whole hazelnuts, toasted and roughly chopped

Steps:

1. To make the base, combine all the ingredients. Press the mixture into a 22.5 x 6.25 cm (9 x 2 1/2 inch) springform tin that has been lined with greased parchment paper. Chill.
2. Preheat the oven to 175°C / 335°F / gas mark 3 1/2.
3. To make the filling, put the cream cheese in a blender and blend until smooth. Add all the other ingredients except the lemon zest and blend well. Then add the lemon zest - do not be tempted to add it earlier or the mixture will split.
4. Pour the filling on to the chilled base and bake for 45 minutes. Only the outside 2.5 cm (1 inch) of the cake will appear to be cooked; the middle should be wobbly. Cool completely and then chill for 2 hours, or until set.
5. Serve at room temperature. Place a slice on a plate and scatter on the toasted hazelnuts. Serve with large glasses of chilled Pedro Ximénez sherry.

PEDRO XIMENEZ GRANITé

Pedro Ximenez Granité image

The caramel notes of this sherry lend themselves well to the fruits available in autumn.

Yield serves 8 on it¿s own or 14 to 15 as part of fourplay

Number Of Ingredients 3

Ingredients

3 1/4 cups (780g) water
2/3 cup (130g) sugar
1 1/4 cups (300g) Pedro Ximenez sherry

Steps:

Combine the water and sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Let cool completely.
Stir in the sherry, pour into a baking dish, and freeze for at least 8 hours.
To serve, scrape across the top of the granité with a fork to make small crystals.

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