I couldn't find Pedro Ximenez sherry, and she wasn't very descriptive in her recipe as to what type of sherry it is
I found this article and guide while reading up on "P.X." sherry:

http://www.oregonlive.com/mix/index....e_made_of.html

Basically, it's a dessert sherry. To my pleasant surprise I managed to find a bottle of Hartley & Gibson's last night; I'd looked at a couple of other places and all they had was cheap dry cooking sherry. (At one place the guy behind the counter didn't even know what sherry was!)

It had been a while since I had sherry of any sort, but I always liked Harvey's Bristol Cream and was expecting something more or less like that... but man, I am blown away. This stuff is over the top - in a good way! Definitely something to be enjoyed after dinner... it's so rich and sweet that it could stand as a dessert itself, but I can also see it poured over vanilla ice cream as recommended on the label, or paired with a cheesecake or other delicately flavored dessert. Huge, fruity flavor with elements of toffee, vanilla, and spice... a lot of complexity that I can imagine really adding a lot to the end result. I've got the fruit soaking in it now, I'll probably assemble it tomorrow morning and steam it throughout the day (a perk of working at home.)