In Spain, vermut is traditionally enjoyed as an aperitif, while pedro ximénez is often poured at the end of a meal, alongside dessert or a piece of cheese, say. In this tart, however, they come together to tell the story of the Spanish table in the form of pudding. We have a wonderful tradition of fortified wines, and while lighter sherries often hog the limelight, vermut and pedro ximénez deserve just as much attention. They’re both made from wine, but each brings something completely different to a dish. Here, vermut, which is infused with herbs and spices, gently perfumes the pears, while PX, with its rich raisin, fig and caramel notes, introduces a flavour that’s impossible to resist.
