Bienmesabe

Ingredients for 4 servings:

• 250 g almonds
• 350 g sugar
• 250 ml water
• 1 lemon(s), grated peel
• 125 ml sweet wine (Canarian Malavasía wine)
• 6 egg yolks
• n. B. Cinnamon powder
• some oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Canarian almond dessert

Combine water and sugar in a saucepan and bring to a simmer. Stir continuously to make a syrup. Grind the almonds or chop them into tiny pieces. Alternatively, use chopped almonds from the baking aisle (for more bite, I use a mix of 1/3 chopped and 2/3 slivered almonds). Lightly toast the almonds in a pan with a little oil. Add the almonds to the syrup and simmer for a few minutes. Remove the pan from the heat. Stirring constantly, add the egg yolk, wine, lemon zest, and cinnamon, if desired. Return the pan to the heat and simmer for 3-4 minutes over low heat. Ladle the warm Bienmesabe into bowls and serve cold. Regarding the wine: I prefer a medium-dry Sauvignon Blanc. The original Malavasía is too sweet for me personally.