Enjoying sherry wine / pairings and recipes / Pedro Ximénez
Cooking time: 1 hour
Pre-heat oven 180ºC.
Line a 17.5 pie tin with the rolled out pastry, prick the base all over with a fork and bake blind for 20 minutes. Meanwhile cream the butter and sugar until smooth, beat in the cornflower and the eggs stir in the marmalade and pour into the pie dish. Bake for approx. 35-40 minutes. Leave to cool and dust lightly with icing sugar.
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.
Serve between 12 & 14º C in a white wine glass.
A perfect way to finish a meal. Pairs perfectly with desserts that aren't too sweet.
In traditional wide rimmed catavinos or in a white wine glass.
