Each holiday season, the beloved Spanish liqueur Licor 43 sparks joy in Dutch kitchens with its sweet, festive DIY recipes. Embracing the Spanish sobremesa tradition—the relaxed after-dinner vibe—we bring you two irresistible desserts: Rocky Road 43 and Stewed Pears 43. Whether it's the marshmallow-packed Rocky Road or tender Stewed Pears, these treats deliver the warmth of Spanish sunshine to your winter table.
Stewed Pears 43
A timeless Dutch favorite from grandma's recipe, reimagined with a Spanish twist. Featuring Gieser Wildeman pears, red port, Licor 43 Original, honey, fresh cinnamon, star anise, cloves, and cinnamon ice cream. Peel the pears and simmer them bottom-up in a large saucepan for one hour in a blend of port, Licor 43, cinnamon sticks, star anise, and cloves. Remove the pears, then reduce the liquid with honey into a glossy syrup. Drizzle over the pears and serve with cinnamon ice cream. Your perfect holiday dessert is ready—enjoy!
Ingredients for Stewed Pears 43
(Serves 5-10)
– 10 Gieser Wildeman pears
– 500 ml red port
– 300 ml Licor 43 Original
– 150 ml honey
– 3 cinnamon sticks
– 2 star anise
– 5 cloves
– 1 tub of cinnamon ice cream
Rocky Road 43
This no-bake holiday showstopper combines marshmallows, chocolate, and nuts for ultimate indulgence. Line a baking tin and melt dark chocolate au bain-marie with Licor 43. Stir in mini marshmallows, unsalted macadamia nuts, dried cranberries, pistachios, and ground coconut. Pour into the tin and chill for two hours. Slice and savor a sweet sobremesa!
Ingredients for Rocky Road 43
– 400 g dark chocolate
– 200 g mini marshmallows
– 110 g unsalted macadamia nuts
– 100 g dried cranberries
– 60 g unsalted pistachios
– 35 g ground coconut
– 60 ml Licor 43
