SIERRA GÜEJAR CHERRIES WITH QUINCE AND BRIE PASTE

POACHED EGGS ON PEA CREAM
22 de November de 2022
SEA BASS MARINATED IN CITRUS WITH COLD ORANGE ESCABECHE
16 de December de 2023

Ingredients:

For the filling of the brie paste
· 1/2 kg of pitted cherries
· 20 gr. butter
· 10 gr of brown sugar
· 1/2 glass of sweet muscatel wine

For the rolls
· 8 brie squares, 15x15 cm
· 20 g of melted butter
· 75 gr of quince cake
· 8 leaves of fresh mint

rec_cerezas

Ismael Delgado. Rte. Portal Bajo I

 

PREPARATION

Step 1. In a saucepan, melt the butter with the sugar over low heat. Once melted, we will add the cherries. We will move them carefully to prevent them from breaking. After 2 minutes we will add the muscatel wine. We will leave it cooking for 5 minutes and we will reserve cold on a colander. We will use the remaining sauce to decorate the dish. When the cherries are cold, we will begin to prepare the brie pasta.

Step 2. Cut the brie pasta into 15-centimeter squares. We fill them carefully and close in the form of rolls. To seal the rolls, we will use melted butter.

Step 3. In a frying pan with a little soft olive oil, we will slowly fry our rolls.

 

PLATING

• We will place it on top of the soup that we had recovered from cooking the cherries. We finish the dish with the quince in small cubes and fresh mint in very fine strips.

Sierra Nevada RECIPES