By Katie O'Neill
Spanish desserts are typically not very sweet, just
a little something to change the taste and end the meal, preferable
with a cup of that wonderful coffee!
Roscos
(Round anisette fritters)
1 egg
4 tablespoons olive oil
4 tablespoons milk
2 tablespoons anisette liqueur
6 tablespoons sugar
½ teaspoon baking powder
approximately ½ kg flour
olive oil for frying
Mix the egg, 4 T olive oil, milk, anisette, sugar,
and baking powder. Measure out the flour and add most of it,
stirring
well. Add just enough flour to form a dough that is not sticky.
Finish mixing with your hands, and then shape the dough with
your
hands into round strips about 10 to 15 cm long; form each strip
into a circle by sealing the tips with a bit of water. Heat abundant
oil in a frying pan and fry on med-high heat until the fritters
have risen and are a nice golden colour (break the first one
open
to be sure it has cooked through; if it has not, reduce the heat
of the oil slightly). Sprinkle with sugar and serve immediately
plain with coffee or tea, or with ice cream.
Membrillo
(Quince Jelly)
1 ½ kg ripe quinces
1 ¼ kg sugar
water
Wash the quinces and dry thoroughly with a cloth.
Cut into chunks, removing the seeds and centre core, and place
in
a pot with just enough water to cover. Bring to a boil and then
cook on medium heat, uncovered, until the fruit is quite tender.
Off the heat, use a hand blender to purée the fruit and then
add the sugar. Return to the stove and cook on medium-high heat,
stirring frequently, until it begins to thicken. Pour into individual
serving dishes or a casserole dish or platter and let cool. Serve
with a mild Spanish cheese, such as Manchego fresco (uncured), or
spread on bread as jam.
Manzanas Asadas
(Baked Apples)
6 baking apples (golden delicious work fine)
6 teaspoons sugar
6 teaspoons butter
Wash and dry the apples. Using a small sharp knife,
cut out the tough inner core and the stem, but try not to pierce
all the way
through to the bottom. Fill the cavity in each apple with a bit
of butter and sugar, place in a shallow baking dish and bake
for
approximately 30 to 45 minutes, or until tender. Serve warm alone
or with some plain un whipped cream drizzled over. Serves six.
Note: The apples can also be filled with raisins
soaked in brandy for a more elegant dessert.
Bizcocho
(Plain Cake)
1 plain yogurt
125 ml olive oil (use a fairly flavorless one for this)
250 cc sugar
375 cc flour
grated zest of one lemon
3 eggs
1 tablespoon baking powder
Mix all ingredients together and pour into a previously
oiled cake pan (crown shape works well). Bake at 180 degrees
Centigrade
or until golden brown. Serve plain or with fresh fruit or ice cream.
This is a favourite with all ages.
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