For many Peruvians, it is not very well known; however, this lime sweet was one of the most acclaimed in its time. Today, it is only sold at traditional and artisan fairs, being considered the oldest lime sweet.
The ranfañote is a traditional dessert from Peruvian cuisine, originating from the Cajamarca region.
This delight, whose name comes from the Quechua language, is a tasty and comforting dessert. This dessert represents the creativity and ingenuity of Cajamarca women, who knew how to make the most of simple ingredients to create a unique treat.
Enjoy this delicious dessert as part of your Peruvian meal!
Ranfañote
Ingredients
1 cup of Water
2 Chancaca balls
3 Cloves
½ teaspoon of Gran anise
1 Piece of orange peel
125 grams of Chopped walnuts
125 grams of Chilean coconuts
100 grams of Raisins
4 Cold French bread cut into squares
2 tablespoons of Butter
100 grams of Small pieces of buttery cheese
1 cup of Port wine
Cinnamon for sprinkling
Preparation
Step 1 : To prepare this dessert, the first step is to fry the bread cubes in butter until golden.
Step 2 : Then, let them cool.
Step 3 : In a pot, place water together with the chancaca in pieces, cloves, anise, and orange peel, and bring the mixture to a boil for 5 minutes.
Step 4 : Then, strain and add the walnuts, chopped coconuts, and raisins.
Step 5 : When the mixture begins to thicken, incorporate the fried bread, cheese, and port wine, and gently mix.
Step 6 : Let it simmer for a few more minutes so the cheese melts properly.
Step 7 : Once ready, let the preparation warm up and pour it into a dessert dish.
Step 8 : Finally, sprinkle with cinnamon before serving.
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