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Cut 6-8 ounce wedge of room-temperature Cheese into individual wedges; place wedges on plate. Stir ΒΌ cup Pedro Ximenez Sherry or Spanish cream Sherry with 1 tablespoon sugar 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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