Cuyo has its particular version of one of the typical Argentina dessert: cheese and sweet. In this case we chose quince with cheese and a delicious reduction of Malbec.
for 4 portions
Place sugar and wine, reduce in half and let cool down. Cut cheese and quince sweet in fine slices, interpose and take to the refrigerator for 30 minutes. Cut and serve.
Serve dessert, decorate with the Malbec reduction and optional almonds.
The vigilante dessert is a classic of the Argentine cuisine. Some say it was the favorite of writer Jorge Luis Borges.
Many of the desserts from Cuyo have the touch of the encounter between the American lands fruits and the contribution of the Spanish conquest: quimbo eggs and ambrosia shared relevance with breads of quince sweet, alcayota sweet and various syrups. All require to be cooked long hours in braziers.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
Learn more about the original book.About the book