Postre de Músic

Dried Fruit and Nuts with Oloroso

Preparation info

  • Difficulty

    Easy

  • 6

    Serves

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

MUSICIANS, LIKE WRITERS, ARE RENOWNED FOR BEARING THE CROSS OF POVERTY FOR THEIR CRAFT. TRADITIONALLY, BEING UNABLE TO AFFORD RICH DESSERTS FILLED WITH COSTLY CREAM, BUTTER AND SUGAR, THEY HAD TO SETTLE FOR A HANDFUL OF NUTS AND FRUIT SERVED WITH A LITTLE ALCOHOL. THIS DISH IS LITERALLY CALLED DESSERT OF THE MUSICIAN’. TELL YOU WHAT THOUGH, IT’S SENSATIONAL! THERE’S THE CRUNCH OF NUTS... THE HIT OF SWEETNESS FROM THE FRUIT. AND A NICE LITTLE PUNCH FROM THE SHERRY. USE ONLY THE BEST DRIED FRUIT AND NUTS.

Ingredients

  • 125 g ( oz/scant 1 cup) toasted hazelnuts
  • 150 g ( oz/1 cup) raw almonds
  • 60 g ( oz/heaped cup) pine nuts
  • 125 g ( oz/ cups) shelled walnuts
  • 30 dried Iranian figs, halved
  • 60 g ( oz/½ cup) good-quality raisins or sultanas (golden raisins)
  • 120 ml (4 fl oz/½ cup) oloroso sherry or cream sherry

Method

Combine all the ingredients except the sherry in a bowl. Divide among six warm serving bowls, sprinkle with the sherry and serve immediately.