Sweet and Spicy Spoon Dessert

Ingredients:

600 g chancaca or molasses
250 g fresh cheese
150 g grated coconut
1 cup sweet wine or Port
2 slices fried bread
15 chopped nuts
1 tbsp butter
1/2 tbsp grated orange peel
1/2 tsp ground cloves
Anise seeds

Preparing:

Cook the chancaca with 1 cup water, anise, grated orange and the cloves.
Add the nuts, cheese, coconut and butter when the chancaca has dissolved.

Add the bread cut in small pieces and the wine to the 10 minutes.
Cook moving constantly until the mixture thickens for 5 minutes.

Figs Baked in Wine Collioure

Ingredients:

16 well-ripened figs
100 g sugar
3 oz butter
500 ml red Collioure wine
2 cinnamon sticks
2 vanilla pods
1 thinly sliced orange
1 thinly sliced lemon
1 1/2 tbsp blackcurrant liqueur

Preparing:

Boil the wine in a saucepan.
Add the blackcurrant liqueur, the cinnamon sticks, the vanilla pods and the sliced orange and lemon.
Set aside to infuse for 5 hours.
Stain through a sieve and put to one side.

Cut the figs into quarters but leave them attached at the base.
Heat the butter and the sugar.
Add figs and cook over a low heat.
Add the wine infusion and continue to cook until the liquid has a syrup consistency.

Place the figs in separate dishes and drizzle with the syrup.

Rice Puddin

Ingredients:

6-7 cups milk
1 cup rice
4 egg yolks
1 cup sugar
2 tbsp butter
Lemon rind

Sauce:
1 1/2 cup red wine
1 1/2 cup water
2 tbsp baking powder
4 tbsp sugar
Lemon rind

Preparation:

Place the rice and milk in a pot.
Cook until the rice is burst.
Let cool.

Add the yolks, the sugar, the butter and the grated rind of the lemon and mix it very well.

Preheat the furnace at 190ºC (375ºF).
Place the mixture in a greased mold.
Bake until it gilds.

Sauce:
Place all the ingredients in a pot.
Cook to average fire without letting move until forming a sirope thick.
Serve on rice puddin.

Wine Pears

Ingredients:

2 cups water
2 cups sugar
2 cups white wine
6 pears

Preparation:

Boil the water and the sugar for 5 minutes.
Add peeled pears and wine.
Cover the pot and cook for 20 minutes.
Retire of the fire and let cool.