El Candado. Valdespino Recipe

Chill and prep

Chill the bottle of El Candado in the refrigerator for at least 2 hours (or place in an ice bucket for 20–30 minutes) so it is pleasantly cold but not iced. Meanwhile, drain any excess syrup from the raisins if using preserved ones and cut the quince paste into six small wedges for serving.

Arrange tasting plate

On a small wooden board or dessert plate arrange the quince paste wedges, sprinkle the toasted almonds in a small pile, and place the raisins beside them. If using lemon zest, sprinkle it lightly over the quince wedges to add brightness.

Finish with honey

Drizzle the runny honey over the quince paste and a little over the raisins and almonds (about half the tablespoon). Reserve the rest of the honey to offer at the table for guests to add more to taste.

Pour and serve

Pour 60 ml (2 fl oz) of El Candado into small dessert glasses for each serving (total 180 ml yields three 60-ml servings). Serve immediately with the prepared plate so guests can taste wine with quince, raisins, honey and almonds. If you prefer, present the grapes/raisins warmed as described below.

In a small saucepan combine the water, dark brown sugar, remaining 1/2 tablespoon honey (if desired), cinnamon stick and lemon juice. Warm over low heat and stir until sugar dissolves.

Add the raisins and simmer gently for 4–6 minutes until the raisins plump and the liquid thickens slightly into a glossy syrup. Remove from heat and discard the cinnamon stick. Let the compote cool slightly — it can be spooned over the quince pieces or served in a small ramekin alongside the board.