Snowy Yule Log (Bûche De Noël)

Snowy Yule Log (Bûche De Noël)

Christmas is here and it’s time to start thinking about special desserts to impress your loved ones – this yule log cake is one of them!

yule log

This soft and fluffy yule log cake with dulce de leche is a Christmas dessert that will become the star of your holiday meals!

What is a Yule Log or Bûche De Noël?

This dessert has its origin in France and evokes the ancient tradition of bringing a tree into homes and burning it to welcome the winter solstice at the end of December. Over time, people have adapted the tradition to create a log-shaped cake to celebrate the holidays.

snowy yule log

The yule log, or Bûche De Noël, consists of a chocolate sponge cake rolled and filled with cream and then topped with a chocolate ganache. The purpose of this dessert is to resemble a log. However, in this case we will make a snowy yule log, we´ll top the sponge cake with homemade whipped cream, and we´ll fill it with dulce de leche.

Although it may seem a difficult dessert to make, it is composed of three parts that must then be assembled: sponge cake, dulce de leche and whipped cream.

How to Make Snowy Yule Log

Sponge Cake

1. In a large bowl, add 5 egg yolks and beat with a hand held mixer for one minute. Then, add 4 tablespoons of sugar and 1/2 teaspoon of vanilla extract. Continue beating for one more minute until foamy and pale yellow.

2. Preheat the oven to 356ºF (180ºC) .

3. In a separate bowl, sift together 1/2 cup of all-purpose flour, 1/2 teaspoon of baking powder and 1 pinch of salt; and then sprinkle into the yolk mixture. Stir gently with folding movements until combined.

4. Zest an orange, with a microplane or a box grater, and add the orange zest into the yolk mixture. Keep mixing with folding movements until integrated. Tip: Make sure to remove the orange part of the skin only as the white part bitters.

5. Clean the beaters so that no yolk remains. In a mixing bowl, beat the egg whites on medium speed for one minute until soft peaks form. Slowly add 4 tablespoons of granutaled sugar and keep beating on high speed for 4 minutes until stiff peaks form. A trick to know that the meringue is done is when you turn the bowl upside down and it doesn’t fall out.

6. With the help of a spatula, fold the meringue into the egg yolks in three batches. Gently mix with slow folding movements, a bottom-to-top and top-to-bottom motion, until combined.

7. Line a baking sheet with parchment paper and spread the batter evenly (its texture is like a mousse) forming a rectangle of approximately 12×14 inches.

8. Bake for 15 minutes.

9. Remove the cake from the oven and let it cool at room temperature for half an hour.

Filling

10. Once the sponge cake has cooled to room temperature, flip it over onto a new parchment paper, or a clean kitchen towel, and carefully peel off the parchment paper. 

11. Spread the dulce de leche over the cake, leaving the edges free. Roll up the cake, wrap it in cling film and put it in the refrigerator for two hours.

Topping

12. In a large bowl, pour 1 cup of whipping cream and beat on medium speed until thickened. Then, add in 5 tablespoons of granulated sugar and continue beating until glossy stiff peaks form.

13. Remove the cake roll from the refrigerator and trim the two ends of the log, one diagonally and the other straight. Place the diagonal cut on one side of the cake.

14. Pour and spread whipped cream all over the top, leaving the ends exposed. If desired, run a fork through the whipped cream to make lines so that it resembles a tree bark, even if it has snow on top! Feel free to spread whipped cream on the ends as well, and present it as a log completely buried in snow. As you wish! Et voilà… you now have a snowy yule log ready to serve!

Before serving, decorate the log with some blueberries, raspberry and mint leaves, lightly sprinkled with icing sugar.

Snowy Yule Log with Dulce de Leche

This soft and fluffy yule log cake with dulce de leche is a Christmas dessert that will become the star of your holiday meals!
5 from 3 votes
Prep Time 45 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Course Dessert
Cuisine French
Servings 10 servings
CALORIES 267 kcal

Ingredients
  

Sponge Cake

  • 5 eggs separated and at room temperature
  • 8 tablespoons granulated sugar divided (100 grams)
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla extract
  • 1 pinch salt
  • 1 orange

Filling

  • 250 gr dulce de leche

Topping

  • 1 cup whipping cream
  • 5 tablespoons granulated sugar

Instructions
 

Sponge Cake

  • In a large bowl, add 5 egg yolks and beat for one minute. Then, add 4 tablespoons of sugar and 1/2 teaspoon of vanilla extract. Continue beating for one more minute until foamy and pale yellow.
  • Preheat the oven to 356ºF (180ºC).
  • In a separate bowl, sift together flour, baking powder and a pinch of salt; and then sprinkle into the yolk mixture. Stir gently with folding movements until combined.
  • Zest an orange and add the orange zest into the yolk mixture. Keep mixing with folding movements until integrated.
  • Clean the beaters and, in a mixing bowl, beat the egg whites on medium speed for one minute until soft peaks form. Slowly add 4 tablespoons of granutaled sugar and keep beating on high speed for 4 minutes until stiff peaks form.
  • With the help of a spatula, fold the meringue into the egg yolks in three batches until combined.
  • Line a baking sheet with parchment paper and spread the batter evenly forming a rectangle of approximately 12×14 inches.
  • Bake for 15 minutes.
  • Remove the cake from the oven and let it cool at room temperature for half an hour.

Filling

  • Once the sponge cake has cooled to room temperature, flip it over and carefully peel off the parchment paper. 
  • Spread the dulce de leche over the cake, leaving the edges free. Roll up the cake, wrap it in cling film and put it in the refrigerator for two hours.

Topping

  • In a large bowl, pour whipping cream and beat on medium speed until thickened. Then, add in 6 tablespoons of granulated sugar and continue beating until glossy stiff peaks form.
  • Remove the cake roll from the refrigerator and trim the two ends of the log, one diagonally and the other straight. Place the diagonal cut on one side of the cake.
  • Pour and spread whipped cream all over the top, leaving the ends exposed. If desired, run a fork through the whipped cream to make lines so that it resembles a tree bark, even if it has snow on top! Et voilà… you now have a snowy yule log ready to serve!

NUTRITION

Calories: 267kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14.2g | Saturated Fat: 7.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 67mg | Potassium: 60mg | Fiber: 0.2g | Sugar: 25.6g | Vitamin A: 469IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1mg
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Spanish Hot Chocolate

Spanish Hot Chocolate

Hot chocolate is a traditional hot drink that helps us warm up on the coldest days of autumn and winter.

In my memory I associate this comforting drink with moments of happiness and comfort on winter days. If I close my eyes and think of a cup of hot chocolate, the following images come to mind: blanket, fireplace, snow, churros, buñuelos, Spanish Kings´ Cake (Roscón de Reyes), Christmas… what about you?

Homemade Spanish Hot Chocolate

Spanish hot chocolate is especially thick and delicious. Not only is a drink on it´s own, but also you can dip delicious homemade churros, buñuelos (Spanish doughnuts) or Roscón de Reyes in it for breakfast or afternoon snack.

hot chocolate recipe

There are three days according to Spanish tradition to eat these sweet treats with hot chocolate: buñuelos on Christmas, churros con chocolate on New Year’s Day and Roscón de Reyes on Three Kings´ Day (January 6). But now that you have these recipes in our blog, you can eat them whenever you want!

homemade spanish hot chocolate recipe

You can find ready-to-make Spanish hot chocolate in any supermarket, but it is worth making it at home for its authentic flavor and ease of preparation.

homemade hot chocolate

This hot chocolate recipe contains cornstarch to give the chocolate that special thick texture that makes you can’t wait to take the next sip.

How to Make Homemade Spanish Hot Chocolate

1. In a saucepan, add 2 cups of whole milk and 1 tablespoon of granulated sugar over medium-high heat until boiling. Stir a little so that the sugar dissolves.

2. In a separate saucepan or bowl, add 1¼  cup of whole milk and 2 tablespoons of cornstarch. Stir until the cornstarch dissolves.

3. As soon as you see the first bubbles, add 200 grams of dark chocolate (52% cocoa) into the sweetened milk. Stir with a wooden spoon so that the chocolate doesn´t stick and melts completely.

4. Once the chocolate has melt, pour in the cold milk with cornstarch and continue stirring with the spoon. You will see that the chocolate is getting thicker.

5. As soon as you see the chocolate mixture boiling, remove it from the heat and keep stirring for 3 minutes or until all the lumps have disappeared and you have achieved the desired thickness. Et voilà… you have just made a delicious homemeade Spanish hot chocolate to enjoy on winter evenings! It is the perfect partner to homemade churros or buñuelos.

If you want to reduce the thickness of the chocolate, you can add just one tablespoon of cornstarch, instead of two, or add a little more milk.

Did you like this recipe? You can try making other chocolate desserts such as chocolate mousse, chocolate brownie, chocolate truffles or this chocolate cake.

Spanish Hot Chocolate Recipe

Hot chocolate is a traditional hot drink that helps us warm up on the coldest days of autumn and winter. Spanish hot chocolate is the perfect companion to churros and buñuelos.
5 from 4 votes
Prep Time 5 minutes
Cook Time 5 minutes
Course Accompaniment, Drinks
Cuisine Spanish
Servings 5 people
CALORIES 320 kcal

Ingredients
  

  • 200 gr dark chocolate (52% cocoa)
  • cups whole milk (750 ml)
  • 1 tbsp granulated sugar (15 gr)
  • 2 tbsp cornstarch (15 gr)

Instructions
 

  • In a saucepan, add 2 cups of whole milk and 1 tablespoon of granulated sugar over medium-high heat until boiling. Stir a little so that the sugar dissolves.
  • In a separate saucepan or a glass, add 1¼ cup of whole milk and 2 tablespoons of cornstarch. Stir until the cornstarch dissolves.
  • As soon as you see the first bubbles, add 200 grams of dark chocolate (52% cocoa) into the sweetened milk. Stir with a wooden spoon until chocolate melts.
  • Pour in the cold milk with cornstarch and keep stirring.
  • As soon as you see the chocolate boiling, remove it from the heat and continue stirring for 3 minutes or until all the lumps have disappeared. Et voilà… you have just made a delicious homemeade Spanish hot chocolate to enjoy on winter evenings!

NUTRITION

Calories: 320kcal | Carbohydrates: 32g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 18mg | Sodium: 58mg | Potassium: 220mg | Fiber: 4g | Sugar: 23g | Vitamin A: 237IU | Calcium: 180mg | Iron: 0.02mg
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Tarte Tatin

Tarte Tatin

Who can resist tarte tatin?

The most characteristic feature of this apple pie is its method of preparation, the caramelized apples are first put in and then covered with the dough.

Once the cake is baked, is popped out of its mold upside down, leaving the caramelized apples on top of the crunchy base. This tart is baked upside down but eaten right side up!

Tarte Tatin History

Popular legend has it that this dessert was created by accident in the 19th century by the Tatin sisters, Caroline and Stéphanie, two women who ran a small hotel in Lamotte-Beuvronen, France.

Stéphanie Tatin’s oversight was to forget to add the dough in when she was making an apple tart. So she decided to put the dough on top of the apples and then, once cooked, she carefully turned the tart over. This is how this delicacy, so well known in French cuisine and throughout the world, was born.

Another version indicates that this type of inverted pastry was a specialty in La Sologne, at least since 1790, a time when the upside-down tart was already among the basic recipes of pastry chefs.

Tart Tatin´s recipe arrived to Paris in 1926 and was first prepared and served at Maxim’s restaurant. Since then it has become a classic in French restaurants.

How to Make Tarte Tatin

The most famous tart in French gastronomy is made of flour, butter, sugar and Golden Delicious apples.

There is a quick way to make this tart, which is with puff pastry. However, we are going to make it with shortcrust pastry, which is the traditional way. Plus, this pie has a fuller flavor by mixing the softness of the juicy, caramelized apple with the sandy shortcrust pastry.

Shortcrust Pastry

1. Dump 2 cups of flour onto your work surface. Make a well in your piled-up flour, it looks like a nest or a volcano, and add in one egg, ½ cup of diced butter and 6½ tablespoons of sugar. The butter must be at room temperature, otherwise put it half a minute in the microwave.

2. Start stirring with a fork to integrate the egg with the rest of ingredients. Then, knead the flour with your hands.

3. Pat the dough together into a ball.

4. Wrap the dough in cling film and let it rest in the fridge for 15 minutes.

Caramel

5. In a frying pan, add 10 tablespoons of sugar and a tablespoon of water over medium heat (level 5 on glass ceramic). When the wet sugar starts to boil, place 1¾ tablespoon of diced butter into the boiling. Keep in mind not to stir with a metal nor wooden spoon.

6. When the butter melts, distribute it evenly tilting the pan gently on both sides.

7. Let the sugar boil for a few minutes over medium heat and then turn up to high heat (level 9). The caramel starts to brown.

8. Pour the caramel into a 8-inch round cake pan. Set aside.

Tart Filling

9. Peel the apples, remove the cores and cut them in half.

10. Put the apple slices in a large frying pan, without turning on the fire yet.

11. Add in 7 tablespoons of sugar and ½ cup of diced butter over the apples.

12. Put over medium high heat (level 6 on glass ceramic) with the lid on for 10 minutes. We want the apples to soften while sugar and butter melt.

Assembly

13. When filling the cake pan, arrange the apples upright in a circle around the outside, slightly overlapping the slices. Then, use the leftover and less beautiful pieces of apple to fill the middle.

14. Take the shortcrust pastry out of the refrigerator and roll it out to a thickness of 0.8 inches and give it a round shape with a slightly larger diameter than the pan.

15. Place the dough on top of the pan and cut the edges with the rolling pin.

16. Turn on the oven to 356ºF (180ºC) and bake for 35 minutes, or when the shortcrust pastry is golden brown.

17. Remove the tart from the oven and let it cool down for 20 minutes.

18. Then, turn the tart upside down on a plate … Et voilà! You have just made the most famous tart of French gastronomy!

I like to eat it warm, with cream or a scoop of vanilla ice cream.

boton-español

If you like apple pie recipes, you can also try our recipes for puff pastry apple tart or apple crumble.

Tarte Tatin Recipe

The most famous tart in French gastronomy is made of flour, butter, sugar and apples.
5 from 3 votes
Prep Time 45 minutes
Cook Time 35 minutes
Course Dessert
Cuisine French
Servings 12 people
CALORIES 384 kcal

Ingredients
  

Shortcrust Pastry

  • 2 cups all-purpose flour ( 250 gr )
  • ½ cup butter ( 125 gr )
  • tbsp sugar ( 80 gr )
  • 1 large size egg

Tart Filling

  • 7 yellow apples Golden Delicious
  • 7 tbsp sugar ( 90 gr )
  • ½ cup butter ( 125 gr )
  • 1 tbsp water

Caramel

  • 10 tbsp sugar ( 125 gr )
  • tbsp butter ( 25 gr )
  • 1 tbsp water

Instructions
 

Shortcrust Pastry

  • Dump flour onto your work surface. Make a well in your piled-up flour and add in one egg, butter and sugar.
  • Start stirring with a fork to integrate the egg with the rest of ingredients. Then, knead the flour with your hands.
  • Pat the dough together into a ball.
  • Wrap the dough in cling film and let it rest in the fridge for 15 minutes.

Caramel

  • In a frying pan, add sugar and a tablespoon of water over medium heat. When the wet sugar starts to boil, place the diced butter into the boiling.
  • When the butter melts, distribute it evenly tilting the pan gently on both sides.
  • Let the sugar boil for a few minutes over medium heat and then turn up to high heat (level 9). The caramel starts to brown.
  • Pour the caramel into a 8-inch round cake pan. Set aside.

Tart Filling

  • Peel the apples, remove the cores and cut them in half.
  • Put the apple slices in a large frying pan, without turning on the fire yet.
  • Add in sugar and butter over the apples.
  • Put over medium high heat (level 6 on glass ceramic) with the lid on for 10 minutes.

Assembly

  • When filling the cake pan, arrange the softened apples upright in a circle around the outside, slightly overlapping the slices. Then, use the leftover and less beautiful pieces of apple to fill the middle.
  • Take the shortcrust pastry out of the refrigerator and roll it out to a thickness of 0.8 inches and give it a round shape with a slightly larger diameter than the pan.
  • Place the dough on top of the pan and cut the edges with the rolling pin.
  • Turn on the oven to 356ºF (180ºC) and bake for 35 minutes, or when the shortcrust pastry is golden brown.
  • Remove the tart from the oven and let it cool down for 20 minutes.
  • Then, turn the tart upside down on a plate … Et voilà! You have just made the most famous tart of French gastronomy!

EQUIPMENT

Cake Pan

NUTRITION

Calories: 384kcal | Carbohydrates: 53g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 152mg | Potassium: 147mg | Fiber: 3g | Sugar: 33g | Vitamin A: 640IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg
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Crème Brûlée

Crème Brûlée

This crème brûlée recipe will blow your mind.

Crème brûlée is a traditional French dessert that literally means burnt (brûlée ) cream (crème). It is usually served in individual ramekins, which are small oven dishes used for baking. It belongs to the same family as the Spanish burnt cream, crema catalana.

They both are called “burnt creams” because they are desserts that consist of a custard base topped with burnt sugar. This caramelized crust is achieved by sprinkling sugar on the surface and subsequently burning it with a kitchen torch or an iron burner.

So if you want to reach the rich custard and enjoy its flavor, first you’ll need to crack the caramel layer with a spoon! Mmmm…

Crème Brûlée History

The origins of crème brûlée are still uncertain, however, it seems that the crema catalana had a great influence on the creation of this French dessert. The first known recipe for crema catalana appears in a 14th century Catalan cookbook, Llibre de Sent Soví. And it also appears in another medieval recipe book from the 16th century, Llibre de Coch. On the other hand, the origins of the crème brûlée are situated at the end of the 17th century. It is said that the chef François Massialot created this recipe during a meal organized by Philippe d’Orléans, brother of the king Louis XIV of France.

This vanilla cream is one of the most popular desserts in France. Its creamy texture can only be reached by going through the crisp caramelized crust.

Crème Brûlée vs. Crema Catalana

These two creams belong to the same family of custards, but there are certain differences between them.

The first one is the elaboration process. Crema catalana is cooked in a saucepan, where it gets its consistency. In addition, we use cornstarch for thickening. Crème brûlée is a French dessert baked in the oven, thus achieving a creamy texture and a delicate flavor.

Another differences are the ingredients used. Crème brûlée is made with milk and cream and flavored with vanilla, while crema catalana uses only milk and lemon and cinnamon to flavor its custard.

How to Make Crème Brûlée

This creme brulee recipe is made with milk, heavy cream, vanilla beans, egg yolks and granulated sugar. You only need as equipment a saucepan, an oven, a whisk and 4 ramekins.

1st step: Flavor Milk

1. In a saucepan, pour 1 cup of whole milk.

2. Cut two vanilla beans in half lengthwise. Once opened, scrape the seeds inside with a knife and add them into the milk.

3. Add in a lemon peel. It is important that the lemon peel has no white part as it bitters. Tip: use a potato peeler or a vegetable knife when peeling the lemon.

4. Stir for 5 minutes until boiling over medium heat (level 6). When it comes to a boil, remove from heat and set aside. Allow the milk to cool down to room temperature.

2nd Step: Turn On the Oven

5. Preheat the oven to 100ºC (212ºF).

3rd Step: Make the Cream

6. Get 5 medium size eggs and separate the yolks from the whites. In a bowl, add the yolks and, with the help of a whisk, stir very slowly so that the yolks don’t foam.

7. Add 6 tablespoons of granulated sugar into the egg yolk mixture and stir until the sugar dissolves. Keep in mind that the yolks must not froth or become pale.

8. Add 1 cup of heavy whipping cream into the yolks. Stir with the whisk (no beating!) until combined.

9. Pour the milk into the yolk mixture through a sieve. Stir gently with the whisk until blended.

10. Carefully pour the mixture into the ramekins. In this step, I used the strainer again to remove all the lumps. I do this so that the texture of the creme brulee gets smoother and finer.

11. Place the ramekins in the oven and bake for an hour and a half. Remember that these types of creams (crème brulee, Spanish custard, crema catalana) thicken as they cool down, so don’t worry if you see that the cream is not thick enough, or a bit liquid, when you take it out of the oven.

12. Take the cream out of the oven and let it cool to room temperature for about ten minutes. Then, put it to chill in the refrigerator for three hours. Keep in mind this resting time in case you want to serve the cream the same day or overnight.

4th Step: Make the Caramelized Crust

13. It’s time to make the caramelized, crunchy crust that we love so much! Before serving, sprinkle sugar on the surface of each ramekin. With a small kitchen torch, carefully bring the blue flame close to the sugar until it becomes first liquid and subsequently turns golden brown. Et voilà! You have just made one of the most famous French desserts in the world, the creme brulee!

boton-español

More Traditional Custard Desserts

If you are fond of custard-type desserts, you can also try these delicious traditional custard recipes. These desserts, including creme brulee, are gluten-free.

  • Crema Catalana: This traditional Spanish burnt cream, which first recipes date back to the 14th century, is distinguished by its citrus and cinnamon aroma and its crunchy caramelized crust.
  • Spanish Flan: This classic flan is egg custard baked in a water bath and topped with caramel sauce.
  • Spanish Custard (Natillas): This Spanish custard is a simple dessert to make since it’s made with basic ingredients.
  • Pastry Cream: This creamy custard is a basic resource in the baker’s kitchen and usually piped into many desserts.

If you liked this Creme brulee recipe, I invite you to make other French desserts such as chocolate mousse, floating islands, or pain perdu.

Crème Brûlée Recipe

Crème brûlée is one of the most popular desserts in France. This recipe is made with milk, cream, vanilla, eggs and sugar.
5 from 4 votes
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Chilling Time 3 hours
Course Dessert
Cuisine French
Servings 5 people
CALORIES 324 kcal

Ingredients
  

Vanilla Cream

  • 5 medium size eggs
  • 6 tbsp sugar 75 gr
  • 1 cup heavy whipping cream 250 ml
  • 1 cup whole milk 250 ml
  • 2 vanilla beans
  • 1 lemon peel

Caramelized Crust

  • 6 tbsp sugar 75 gr

Instructions
 

Flavor the Milk

  • In a saucepan, pour 1 cup of milk.
  • Cut two vanilla beans in half lengthwise. Once opened, scrape the seeds inside with a knife and add them into the milk.
  • Add in a lemon peel.
  • Put on medium heat (level 6) and stir for 5 minutes until boiling. When it comes to a boil, remove from heat and set aside. Allow the milk to cool down to room temperature.

Turn on the Oven

  • Preheat the oven to 100ºC (212ºF).

Make the Cream

  • Separate the yolks from the whites. In a bowl, add the yolks and, with the help of a whisk, stir very slowly so that the yolks don’t foam.
  • Add the sugar into the yolks and stir until the sugar dissolves. Keep in mind that the yolks must not froth or become pale.
  • Add 1 cup of heavy whipping cream into the yolks. Stir with the whisk (no beating!) until well combined.
  • Pour the milk into the yolk mixture through a sieve. Stir gently with the whisk until blended.
  • Carefully pour the mixture into the ramekins.
  • Bake for an hour and a half.
  • Take the cream out of the oven and let it cool to room temperature for about ten minutes. Then, put it to chill in the refrigerator for three hours.

Make the Caramelized Crust

  • Before serving, sprinkle sugar on the surface of each ramekin. With a small kitchen blowtorch, carefully bring the blue flame close to the sugar until it becomes first liquid and subsequently turns golden brown.

EQUIPMENT

Ramekin
Whisk
Saucepan

NUTRITION

Calories: 324kcal | Carbohydrates: 21g | Protein: 9g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 223mg | Sodium: 94mg | Potassium: 181mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 1017IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 1mg
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Pears in Wine

Pears in Wine

Today we have pears in wine for dessert !

pears-in-wine

I love this dessert! Pears are delicious when cooked in red wine. This classic recipe combines the sweet flavor of ripe pears with the rich taste of red wine.

At this time of the year (autumn), I love to make desserts that are eaten warm or hot, such as puff pastry apple tart, apple crumble, fried plantains or these pears in wine.

Poached pears in red wine is a classic dessert at home. This recipe belongs to Victor’s mother, who has already shared delicious recipes like this no bake cheesecake.

What Type of Pear to Use?

I use two types of pears to make this recipe: blanquillas (or water pears), which are harvested in summer, or Conference pear, which is harvested in autumn. The former are very watery and juicy, and the latter are sweeter.

Water pears, also known as “blanquillas” are typical Mediterranean. Today you can find them cultivated around the world though. Its most important characteristic is that, as soon as you start to peel it or bite it, it releases water by the pear. Once it is ripe to eat, its meat is very soft and exquisite.

pera-al-vino

It is in summer time when these pears are really harvested and distributed throughout Spain. If you want to eat a water pear, you can do it from June to December.

The other type is the Conference pear. although they do not release as much water, it does not mean that they are not delicious in flavor, it has a sweet taste and a slight acid touch. The best time to eat it is in autumn.

pear

What Type of Wine to Use?

When making this recipe, I use a young Rioja wine. You don’t need to buy an expensive wine, because it will come out delicious anyway. Wine brands I use for this dessert: San Asensio and Palacio de Beltrus.

Make pears with wine for an elegant dessert! It is a simple and colorful dessert that will impress your guests.

How to Make Poached Pears in Wine

1. In a saucepan, pour a liter of wine, a tablespoon of sugar per pear (8) and 4/5 cup of water. First stir a little with a wooden spoon over low heat (level 4 on vitroceramic) and leave the lid on.

2. Peel 8 pears (blanquillas or conference) using a vegetable peeler, leaving the stalk on.

3. Once they are peeled, drop them into the hot liquid. Leave the pears to cook for an hour and a quarter over low heat (5 level) with the lid on, leaving it slightly ajar.

4. After an hour and a quarter, the pears should be tender and soft. With the help of the wooden spoon, pick them one by one by the stalk and place them in the dish where you are going to serve them. Stand them up for presentation.

5. Drizzle the pears with the wine syrup. If you see that the wine syrup is too liquid, leave it to cook for twenty more minutes to thicken. Et voilà! You have made delicious pears in wine!

boton-español

You can serve them with whipped or liquid cream. I recommend serving them warm.

Pears in Wine Recipe

Pears are delicious when cooked in red wine. This classic recipe combines the sweet flavor of ripe pears with the rich taste of red wine.
4.75 from 4 votes
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Course Dessert
Cuisine Spanish
Servings 8 people
CALORIES 202 kcal

Ingredients
  

  • 8 pears
  • 8 tbsp sugar
  • cup water ( 190 ml )
  • 1 liter red wine

Instructions
 

  • In a saucepan, pour a liter of wine, a tablespoon of sugar per pear and a glass of water. First stir a little with a wooden spoon over low heat and then leave the lid on.
  • Peel the pears, leaving the stalk on.
  • Drop them into the hot liquid. Leave the pears to cook for an hour and a quarter over low heat with the lid on, leaving it slightly ajar.
  • Pick them one by one by the stalk and place them in the dish where you are going to serve them. Stand them up for presentation.
  • Drizzle the pears with the wine syrup.
  • Et voilà! You have made delicious pears in wine!

NUTRITION

Calories: 202kcal | Carbohydrates: 41g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 6mg | Potassium: 287mg | Fiber: 6g | Sugar: 30g | Vitamin A: 46IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg
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Lemonade

Lemonade

Lemonade is summer in a glass!

lemonade

This lemonade recipe is amazingly easy and quick to make. Don’t feel like squeezing lemons? Want to always have a pitcher of lemonade in your fridge? You are in the right place.

This homemade drink is:

Refreshing.

how-to-make-lemonade

Sweet.

recipe-lemonade

Easy and quick to make.

lemonade-recipe

You only need four ingredients to make the best homemade lemonade.

homemade-lemonades

Neither too tart nor too sweet, this recipe has the perfect balance of lemon and sugar. This is a refreshing drink for a summer day!

How to Make Lemonade

It may seem that making this drink is easy (and it is!) , but you have to play with the measurements to get the right proportions.

If you add too much lemon, it can turn out too tart; if you pour too much water, it can turn out too watery. This lemonade recipe is deliciously balanced, so all you have to worry about is enjoying the summer!

Before you start, make sure you have the following equipment: a blender of at least 600 watts, a strainer, a pitcher and a wooden spoon.

Let’s get to it!

1. In the blender, add 5 ice cubes and crush the ice in 2 ten-second batches at maximum speed.

2. Wash 3 lemons and cut off both ends. Then, cut each lemon into four pieces, and toss them in the blender.

3. Add in 100 grams of sugar and one liter of water.

4. In 3 batches, beat at maximum speed for 1 second.

5. Using a strainer, pour the lemonade into a pitcher. And then add 250 ml of water, mint leaves and ice to taste. Stir with a wooden spoon. The mint gives it a touch, even more if possible, of freshness and menthol aroma that combines perfectly with the flavor of the lemonade. Et voilà! Enjoy the summer!

More Summer Desserts

recipe-for-lemonade

Lemonade Recipe

This lemonade recipe is amazingly easy and quick to make.
5 from 2 votes
Prep Time 5 minutes
Course Drinks
Cuisine International
Servings 6 people
CALORIES 80 kcal

Ingredients
  

  • 3 lemons
  • liter water
  • 100 grams granulated sugar
  • 5 ice cubes
  • Mint leaves

Instructions
 

  • Crush the ice in a blender at maximum speed, in 2 batches of ten seconds each.
  • Wash 3 lemons and cut off both ends. Then cut the lemons into four pieces and toss them in the blender.
  • Add in sugar and one liter of water.
  • In 3 batches, beat at maximum speed for 1 second.
  • With a strainer, pour the lemonade into a pitcher, add 250 ml of water, mint leaves and more ice to taste. And stir with a wooden spoon… Et voilà! Enjoy the summer!

NUTRITION

Calories: 80kcal | Carbohydrates: 22g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 12mg | Potassium: 75mg | Fiber: 2g | Sugar: 18g | Vitamin A: 12IU | Vitamin C: 29mg | Calcium: 20mg | Iron: 0.3mg
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