The ranfañote is one of the oldest Peruvian desserts that exist today. And what does it consist of? Well, it is a mixture of nuts and bread mixed with chancaca honey. Formerly, during the time of the viceroyalty, it was considered a delicacy of the poor. The first story of the ranfañote tells that the creators of this delicious dessert were slaves and the second tells that it was created during the Pacific War in the 19th century. However, to make this recipe from yesteryear, the same ingredients are needed as in the past: French bread, even better if it is from the day before, chestnuts, raisins, pecans, cheese, coconut and chancaca.
Don’t know how to make ranfañote? In this article we want to teach you how to prepare this delicious dessert from your home. Follow these steps and make a traditional Peruvian ranfañote!
Ingredients to make Ranfañote:
- 20 grams of almonds
- 20 grams of black raisins
- 20 grams of golden raisins
- 20 grams of pecans
- 20 grams of nuts
- 20 grams of grated coconut
- 3 cloves
- 1 cinnamon stick
- 1 orange juice
- 1 pinch of anise seeds
- 120 grams of unsalted fresh cheese
- 400 grams of panela or chancaca
- 4 French loaves
How to make Ranfanote:
- To start with the ranfañote recipe, first place the nuts in a container and with the help of a knife, remove the skin from the orange.
- We point out that it is important that the shell does not have the white part of the fruit, otherwise it will make the honey bitter.
- To obtain a better flavor, you can hydrate the raisins in hot water or in an infusionof some tea.
- In a medium pot, place the panela or chancaca, the juice, the orange peel, the anise, the cloves and the cinnamon stick.
- You can add a jet of water and melt over low heat, moving constantly with the help of a spoon. Turn off when the honey is ready.
- Cut the loaves intosmall squares with the help of a saw.
- Cut the fresh cheeseinto small cubes and take it to refrigerate.
- In a medium skillet add a little butter over medium heat and add thepreviously sliced bread, toast for approximately four minutes.
- Also toast the nuts. Make sure they don’t burn!
- Add a jet of honey the nuts and stir with the help of a spoon.
- Add the previously hydrated
- Add the toasted bread and a little more honey, keep moving. This Peruvian sweet is almost ready!
- Add the fresh cheese and grated coconut, add more honey and remove from heat when the cheese begins to melt
- Serve this warm Peruvian dessert, in addition, you can also decorate it with a little grated coconut.
- Enjoy this ranfañote from yesteryear and tell us in the comments what you think. This dessert is an ideal alternative if you have day-old bread and don’t know what to do with it!
