Five unmissable Peruvian dessert recipes to sweeten this purple month

Is it possible to start the purple month without thinking about delicious Peruvian desserts? Although we cannot find them on the streets as before the pandemic, the craving for nougat of Doña Pepa and its exquisite honey and fruits is inevitable, as well as for a mazamorra morada and rice pudding hot (or cold, depending on taste), or by the traditional sigh a la Lima and the rich picarones that abounded in the corners.

We know that you can’t wait any longer for one of them, that’s why we leave you these 5 recipes very detailed so you can learn how to prepare your favorite Peruvian desserts this October:

1. Doña Pepa nougat

Ingredients:

• 4 1/2 cup of prepared flour
• 1/2 tz. of dragees
• 2 fig leaves
• 1 ball of chancaca
• 2 cups brown sugar
• 5 cloves
• 1 cinnamon stick
• zest of 1/4 orange
• 2 members
• 2 apples
• 2 tbsp. anise grains, roasted and ground
• 1 tbsp. sesame, toasted and ground
• 5yemas
• 3 tbsp sugar
• 2 tz. vegetable butter
• 1 cdta. shall

preparation:

Preheat the oven to 170ºC. Sift the flour and salt on the worktable. Make a hole in the center and add the butter, sugar, egg yolks, sesame and anise. Mix and add the anise infusion until you get a smooth dough. Form the canes and arrange them in a greased and floured tin. Bake, in batches, for 20 minutes or until lightly browned. Remove and cool. Cut the apples and quinces, with peel and seeds, into four parts. Put them in a pot along with the fig leaves, orange peel, cinnamon and cloves. Pour in water until the ingredients are covered and simmer over low heat for 20 minutes. Remove and strain. You should get about two and a half cups of liquid. Add the sugar and the chancaca in pieces. Bring to a boil over low heat until a soft ball point syrup is achieved. Reserve. Line the base of a rimmed platter with parchment paper. Lay a layer of sticks horizontally and pour a layer of honey. On top put another layer of canes, crosswise. Drizzle in honey again. Finally, arrange canes horizontally. Bathe with honey and sprinkle the dragees.

2. Mazamorra morada

Ingredients:

• 1 pineapple
• 2 members
• 2 pears
• 2 peaches
• 40 cranes
• 20 dried apricots
• 2 cinnamon sticks
• 5 cloves
• 1 kg. purple corn
• 1 1/4 kg. azúcar
• 3 tsp. cinnamon powder
• 300 g sweet potato flour
• Juice of 2 lemons

preparation:

Peel the pineapple, quinces, pears, and peaches. Cut them into small pieces, mix with the dried fruits and cook in the water that covers them, along with a cinnamon stick and the cloves. When the fruit is half cooked, add a cup of sugar and finish cooking. In a large pot, cook the corn with the fruit rinds and the other cinnamon stick. Strain when the water is purple.

Re-cook the same corn with another water, until you get three liters of liquid. Dissolve the sweet potato flour in some of the cool purple water and set aside. Pour the fruit compote into the corn water and mix well. When it comes to a boil, slowly add the dissolved flour that you reserved. Bring to a boil again and add the lemon juice. Place the porridge in a serving bowl, sprinkle with ground cinnamon and serve warm or cold.

3. Rice pudding

Ingredients:

• 1 1/2 cans evaporated milk
• 3/4 tz. rice
• 1 tz. sugar
• 2 yolks
• 1/4 tz. port
• 2 cups cloves
• 1 piece of cinnamon stick
• 1 cup piece of orange peel

preparation:

Complete two liters of liquid with half of the evaporated milk and the necessary amount of water. Bring to the fire and when it comes to a boil, add the rice. Boil the spices in a cup of water, add the rest of the milk and the sugar. When it dissolves, add it to the previous preparation, which should be thick and should have cooked rice.

Bring to a boil and when it thickens again, add the beaten yolks mixed with the liquor. Bring to a low heat until the desired point is achieved. Serve and garnish with some raisins and almonds, peeled and browned in oil and dusted with powdered sugar.

4. Picarones

Ingredients:

• 1/2 kg. cooked yellow sweet potatoes
• 3 fig leaves
• 1 cinnamon stick
• 6 cloves
• Peel of 1 orange
• 1/2 tsp. anise
• 3 cups Water
• Chancaca honey:
• Oil
• 1 tz. jora shisha
• Shall
• 1 cup cornmeal
• 1/2 kg. wheat flour
• 1 kg. skinless macre squash, cooked
• 2 tapas of chancaca

preparation:

Peel the sweet potatoes, mash them and mix them with the squash, also crushed, until they form a dough. Let cool and mix with the wheat and corn flours, salt and chicha. Beat everything very well with your hands for 30 minutes, until the dough comes off on its own. Next, cover with a napkin and let it rest for three hours. After this time, heat plenty of oil in a pot, moisten one hand in salted water and take a little of the dough with it.

Then drop the dough into the oil and form a small thread. Fry several threads of dough and when they are ready, remove the picarones from the oil with the help of a cane stick. Drain and serve immediately. To prepare the honey, cook all the ingredients together, over low heat, for 45 minutes, until cooked through.

5. Suspiro a la Limaña

Ingredients:

• 2 cans of condensed milk
• 2 cans of evaporated milk
• 8 yolks
• 1 tz. port
• 1 1/2 tz. sugar
• 6 clear
• 2 tsp. cinnamon powder

preparation:

Pour the condensed milk and evaporated milk into a heavy-bottomed saucepan. Bring to a low heat while stirring with a wooden spoon. Cook for about an hour until you can see the bottom of the pot. Take care to move properly so you don’t get burned. Remove from heat and immediately add the beaten egg yolks, in the form of a thread. Stir vigorously. Let cool and pour the delicacy into candy bowls.

For the meringue, mix the port with the sugar in a small saucepan and bring to low heat until it dissolves. Raise to medium heat and bring to a boil, without stirring, until a thick syrup forms. Beat the whites with an electric mixer and, when peaks form, add the hot syrup in a continuous thread, without turning off the mixer. You should get a firm meringue. Fill a sleeve with meringue and decorate the confectioners. Sprinkle with ground cinnamon.

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