Every year around the holidays, the Spanish liqueur Licor 43 inspires the Netherlands with festive, sweet DIY recipes. Responding to the Spanish variant of after-dinner, sobremesa, this time there are two desserts:Rocky Road 43 and Stoofpeertjes 43. With the Rocky Road 43 with marshmallows or the Stew pears 43, you literally bring the Spanish sun into your home during the cold winter days.
Pear stew 43
An old Dutch dessert according to grandmother's recipe, with a Spanish twist. In addition to Gieser Wildeman pears, red port and Licor 43, this recipe requires honey, fresh cinnamon, star anise, cloves and cinnamon ice cream. The pears are peeled in a large saucepan (bottom off for balance) and simmer for one hour in a mixture of port, Licor 43, cinnamon sticks, star anise and cloves. The pears are then removed from the mixture, so that a syrupy sauce can be made from the mixture with the addition of the honey. Pour the sauce over the pears and serve with a scoop of cinnamon ice cream. Your dessert for the holidays is ready, enjoy!
Ingredients stewed pears 43
(5-10 people)
– 10 Gieser Wildeman pears
– 500 ml red port
– 300 ml Licor 43 Original
– 150 ml honey
– 3 cinnamon sticks
– 2 star anise
– 5 cloves
– 1 tub of cinnamon ice cream
Rocky Road 43 With marshmallows and chocolate, the Rocky Road 43 is the ultimate holiday recipe. It is prepared in a baking tin and the ingredients consist of dark chocolate, (mini) marshmallows, unsalted macadamia nuts, cranberries, pistachio nuts, ground coconut and Licor 43. Stir the Licor 43 through the au bain-marie melted chocolate, after which you add all the other ingredients as well. The whole thing goes into a baking tin and has to stiffen for two hours in the fridge – easy as that! That will be a wonderfully long and above all sweet sobremesa.
Ingredients Rocky Road 43
– 400 g dark chocolate
– 200 g mini marshmallows
– 110 g unsalted macadamia nuts
– 100 g dried cranberries
– 60 g unsalted pistachios
– 35 g ground coconut
– 60 ml Licor 43
