Ranfanote Dessert from Peru
This is one of the most popular desserts in Peru. As a matter of
fact, it’s one of the first desserts which was made when the
sugar cane started to be worked in Peru. It comes from the colonial
2 cups of molasses (or honey)
1 cup of chopped nuts
3 tablespoons of butter
1 ¼ cup of finely chopped cream cheese
2 tablespoons of cinnamon
1 cup of grated coconut
Grounded peel of one orange
¾ cup of cake’s wine (must be sweet)
4 small breads
1 teaspoon vanilla
4 tablespoons of raisins
Put the molasses (or the honey) in a pan, once it starts boiling,
add the nuts, the coconut, half the butter, the cheese, half the cinnamon,
the orange peel and the vanilla. Once this is thick add the second
Cut the bread into small pieces, and fry them in the extra butter.
Once this is done, mix it with the wine.
Get the two preparations together in the cooking pan, mix thoroughly
and cook this some 35 extra minutes on low fire.
When it is almost cold, (it can be served warm, not hot!), add the
raisins and the cinnamon left on top of each dessert dish.
Serve it with good red wine!