Turron de Vino

Turron de Vino Recipe from Chile | Delicious Almond Dessert

Region / culture: Chile | Servings: 4

Introduction

Turron de Vino is a delicious Spanish dessert made with red wine, sugar, egg whites, and almonds. This sweet and creamy treat is perfect for special occasions or as a refreshing dessert on a hot day.

History

Turron de Vino has its origins in Spain, where it is a popular dessert during the holiday season. The combination of red wine and almonds gives this dessert a unique flavor that is sure to impress your guests.

Ingredients

1 cup (250 ml) of sugar
1.5 cups (375 ml) of red wine
6 egg whites
a pinch of cream of tartar (tartaric acid)
2 tsp (10 ml) of vanilla extract
1 cup (250 ml) of chopped almonds
whipped cream for garnish (optional)

How to prepare

In a saucepan, combine the sugar and wine over moderate heat and bring it to a boil, stirring until the sugar is dissolved.
Simmer the mixture uncovered until it is reduced in volume by about half.
Meanwhile, in a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
Place the bowl over boiling water (not in it) and slowly stir in the wine mixture and vanilla extract.
Continue stirring until the mixture is thoroughly combined and the egg whites are cooked, which should take about 5 minutes.
Remove the bowl from the heat and allow it to cool to room temperature, stirring occasionally.
Fold in the chopped almonds and spoon the mixture into dessert bowls or wine glasses.
Refrigerate for at least 2 hours and serve chilled, garnished with whipped cream if desired.

Variations

Try using white wine instead of red wine for a different flavor profile.
Add a sprinkle of cinnamon or nutmeg for a warm and spicy twist.

Cooking Tips & Tricks

Be sure to beat the egg whites until stiff peaks form to ensure a light and fluffy texture.

- Slowly stir in the wine mixture to prevent the egg whites from curdling.

- Refrigerate the dessert for at least 2 hours to allow the flavors to meld together.

Serving Suggestions

Serve Turron de Vino chilled with a dollop of whipped cream on top for a decadent treat.

Cooking Techniques

Be sure to cook the egg whites over boiling water to ensure they are fully cooked.

- Stir the mixture constantly to prevent the egg whites from curdling.

Ingredient Substitutions

You can use any type of nuts in place of almonds, such as walnuts or pecans.

- If you don't have cream of tartar, you can use lemon juice as a substitute.

Make Ahead Tips

Turron de Vino can be made ahead of time and stored in the refrigerator for up to 2 days before serving.

Presentation Ideas

Serve Turron de Vino in elegant wine glasses for a sophisticated presentation.

Pairing Recommendations

Turron de Vino pairs well with a glass of red wine or a cup of coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover Turron de Vino in an airtight container in the refrigerator for up to 2 days. Serve chilled.

Nutrition Information

Calories per serving

Each serving of Turron de Vino contains approximately 250 calories.

Carbohydrates

Each serving of Turron de Vino contains approximately 30 grams of carbohydrates.

Fats

Each serving of Turron de Vino contains approximately 10 grams of fats.

Proteins

Each serving of Turron de Vino contains approximately 5 grams of proteins.

Vitamins and minerals

Turron de Vino is a good source of vitamin E from the almonds.

Alergens

Turron de Vino contains almonds and eggs, which may be allergens for some individuals.

Summary

Turron de Vino is a delicious dessert that is relatively high in carbohydrates and fats, but also provides some protein and vitamin E.

Summary

Turron de Vino is a delicious Spanish dessert made with red wine, sugar, egg whites, and almonds. This creamy and flavorful treat is perfect for special occasions or as a refreshing dessert on a hot day.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I was visiting my friend Maria in her quaint little village in the countryside. As I walked into her kitchen, the aroma of fresh herbs and spices filled the air, inviting me to explore the culinary treasures that lay within.

Maria greeted me with a warm smile and a hug, her eyes sparkling with excitement. "I have something special to show you today," she said, leading me to a small wooden table where a handwritten recipe lay open on a worn piece of parchment.

Turron de Vino, it read in elegant cursive script. I had never heard of such a dish before, but the name alone was enough to pique my curiosity. Maria explained that it was a traditional dessert in her family, passed down through generations and cherished for its rich flavors and intoxicating aroma.

As she guided me through the steps of the recipe, I listened intently, absorbing every detail like a sponge. The ingredients were simple yet exotic - red wine, honey, almonds, and spices like cinnamon and cloves. The process was labor-intensive, requiring patience and precision, but the end result promised to be worth the effort.

I watched as Maria expertly measured out the ingredients, her hands moving with grace and confidence. She poured the red wine into a large pot and added the honey, stirring gently until it formed a thick, syrupy mixture. The scent of simmering wine and spices filled the kitchen, making my mouth water in anticipation.

Next, Maria added the almonds, their skins glistening in the warm liquid. She stirred them in slowly, allowing the flavors to meld and infuse with each other. The aroma grew stronger, enveloping us in a cloud of sweetness and warmth.

After what seemed like hours, Maria finally deemed the mixture ready. She poured it into a shallow pan lined with parchment paper, smoothing it out with the back of a spoon. The turron was left to cool and set, the rich red color of the wine contrasting beautifully with the creamy white almonds.

As we waited for the turron to firm up, Maria regaled me with stories of her family and their love for this dessert. She spoke of lazy summer afternoons spent savoring its sweet, nutty flavor, of festive gatherings where it was served as a special treat. Her eyes sparkled with nostalgia and pride, and I found myself smiling along with her.

When the turron was finally ready, Maria cut it into squares and offered me a piece. The first bite was a revelation - the wine-infused almonds melted in my mouth, releasing a burst of complex flavors that danced on my tongue. It was unlike anything I had ever tasted before, a symphony of sweetness and spice that lingered long after I had finished.

As I savored the last crumbs of turron, I knew that this recipe would become a cherished part of my own culinary repertoire. The memories of that day in Maria's kitchen would stay with me forever, a reminder of the power of food to bring people together and create lasting bonds.

And so, armed with the knowledge and experience gained that day, I set out to make turron de vino in my own kitchen. I followed Maria's recipe to the letter, pouring my heart and soul into each step. And when the turron emerged from the oven, its sweet aroma wafting through the air, I knew that I had succeeded.

From that day on, turron de vino became a staple on my dessert table, a reminder of the special bond I shared with Maria and the joy of discovering new culinary treasures. And as I shared this recipe with friends and family, passing it on like a precious heirloom, I knew that it would continue to bring happiness and connection for generations to come.