Pedro Ximenez sauce
Ingredients
350g Pedro Ximenez wine, or very sweet sherry, or Port
120g fresh cream
orange juice (half an orange, freshly squeezed)
salt & pepper
1 teaspoon cornflour (mixed into the orange juice)
Measure wine into TMX and program 20 min, Temp Varoma, Speed 2.
After 20 mins, should have reduced to at least half. Add remaining ingredients to TMX and program 8 mins, Temp Varoma, Speed 2.
The sauce is very rich but it's lovely and special. The children really loved it.
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I have given this recipe a place of its own following this comment from JulieO in
this thread - JD
I made roast pork today with roast vegies and made this sauce to drizzle over which was posted by Bron. It's absolutely delicious! I did use creamed port as the liquor and even though she didn't say to, I left off the MC to help to reduce down. It resulted in a lovely sauce enough for about 4 and my DH especially couldn't stop raving about it saying I will have to make it again.
I think it would be a good idea to give it a thread of it's own. 5/5. Grin
