Turrón de Syrah and Late Harvest

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Ingredients (4 to 6 servings)

Turrón de Syrah:

3 egg whites
1 pinch salt
½ cup sugar
¾ cup of syrah
2 cloves
4 black pepper corns
½ cinnamon stick
1 orange peel
½ cup sliced toasted almonds

Turrón de Late Harvest:

3 egg whites
1 pinch salt
¼ cup sugar
¾ cup of late harvest
1 star anis
2 cardamoms
1 lemon peel
Fresh figs or berries to garnish

Whisk the egg withes until they form peaks with tips that stand straight. Once you start a making whipped egg whites, continue it straight through and finish it off. Do not stop halfway to take a break. The meringue is done when it is not runny and when you can hold a spoonful of it upside down and none of it drops off.

While you are whisking the egg whites, put syrah, sugar, cloves, cinnamon, pepper corns and orange peel in a medium sauce pan. Cook until you get bubbling syrup. Pass it through a fine colander. Gradually add the wine syrup into the egg whites without stop whisking. Continuing whisking until the egg whites are cooled down, and they have a velvety texture.

Using a pastry bag, pipe the meringue into a clear glass and garnish with toasted almonds. Serve immediately.

Use the same method to prepare the "Turrón de Late Harvest". Garnish with fresh figs or berries.