This jam that I propose is a delight as well take advantage of using our wines. For the jam must occupy a rich wine that you enjoy, because it is the flavor base for the recipe. This jam is very good to accompany creamy cheeses such as brie, camembert, blue and others.
I had heard that in Valdivia were working on some very good cheeses, and to my surprise I found in the supermarket, called Artisan. I loved its minimalist packaging, protruding into the other. Had brie, camembert and cottage I bought the camembert to accompany the jam she had made. The cheese was very, very good, which made me very happy that in Chile are making quality cheeses. I invite you to visit their www.quesosartisan.cl and if they find out there, do not hesitate to try them.
My jam was a little thicker than I wanted, and I made the mistake that a chef should not do is fail to be aware what one is prepared. I answered a call and I forgot my jam and my punishment was that I missed the point a little, I wanted a little more liquid. In any case, the jam I am very rich and everyone loved it.
JAM RED WINE
approx 1 ½ cup .
· 2 cups red wine (merlot, cabernet sauvignon or pinot noir)
· 1 ½ cup brown sugar
· 1 cinnamon
· 2 slices of orange peel
· 500 gr seedless red grapes, halved (no need to peel)
· 1 ripe pear, diced
In a medium saucepan, heat the wine, sugar, cinnamon and orange caáscaras until the sugar is dissolved.
Add the grapes and pears. Cook over medium heat for 20 to 30 minutes, stirring occasionally, or until mixture thickens. Put the jam in a glass jar (that has been pre-heated) and cover.
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