Torta Del Casar with Sherry Syrup
Source: Bon Appetit
Ingredients:
6-ounce wedge Torta del Casar, room temperature
1/4 cup Pedro Ximénez Sherry or Spanish cream Sherry
1 tablespoon sugar
Method:
Cut Torta del Casar into 6 wedges; place 1 wedge on each of 6 plates.
Stir Sherry with in heavy small saucepan over medium heat until sugar dissolves, then increase heat and boil about 4 minutes, or until liquid is thickened and syrupy. Drizzle syrup over cheese just before serving.
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