The ranfañote (“ranfaniote”) is a traditional dessert from Lima. It contains bread, chancaca (molasses) and peacans or nuts if you like them. Our history tell us that this is one of the first peruvian desserts, born with the arrival of the sugar cane to Peru. Return to our great-great-great-great-grandparents age with this recipe for 4 people!

Ingredients:

• 1 1/2 cups of melted chancaca (molasses)
• 3/4 cup of nut pieces
• 1/2 cup of peeled coconut, cut in pieces
• 2 tablespoons of butter without salt
• 1 cup of fresh cheese, chopped
• 7 cloves
• 1 stick cinnamon
• Some aniseeds
• Peel of 1/2 orange
• 3 breads
• 1/2 glass of sweet wine
• 3 tablespoons of raisins
• 3/4 tablespoon of powdered cinnamon

Preparation:

When the chancaca is melted and boiling, add the nuts, coconut, 1 tablespoon of butter, fresh cheese, cloves, stick cinnamon, aniseeds and the orange peel. When all gets thick, add the sweet wine and the bread in little pieces, fried in 1 tablespoon of butter. Mix well and cook for 30 minutes on a medium flame. Serve with raisins and sprinkle powdered cinnamon.

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Tags Technorati: Recipes, Peru, Peruvian Recipes, Desserts, Ranfanote.
Tags Blogalaxia: Recipes, Peru, Peruvian Recipes, Desserts, Ranfanote.