The Peruvian-style Ranfanote is an easy Peruvian dessert that combines the flavors of raisins, pecans, and walnuts, making it a special treat to share in the afternoons.
Its history dates back to the colonial era, influenced by local ingredients and Spanish cooking techniques.
This dessert, rich in flavors and textures, represents the diversity and culinary heritage of Peru! We hope you enjoy it with your family!
Before you begin, we recommend as an alternative the delicious recipe from Alfajores peruanos on a friendly site.
Peruvian-style Ranfanote
Ingredients
4 Country bread
1 cup of Water
2 Chancaca balls
3 Cloves
½ teaspoon of Star anise seeds
1 Orange peel piece
125 grams of Toasted and chopped pecans
125 grams of Toasted chilean walnuts
125 grams of Toasted chilean coconut pieces
100 grams of Black raisins soaked in port
100 grams of Golden raisins soaked in port
100 grams of Chopped paria cheese
1 cup of Port wine
Preparation
Step 1 : Cut the bread into cubes and toast, then set aside.
Step 2 : In a pot, pour water and add the chancaca, cloves, star anise seeds, and orange peel.
Step 3 : Bring to a boil until it reaches a honey-like consistency, then strain and set aside.
Step 4 : In a bowl, place the pecans, Chilean coconut pieces, Chilean walnuts, black raisins, golden raisins, cheese, and the toasted bread.
Step 5 : Mix all ingredients and add the honey syrup.
Step 6 : Finally, serve.
If you liked this recipe, you’ll surely love the dishes at Torta tres leches peruana or from our recipe collections.
