Five Peruvian desserts that our grandparents used to have on their way to school. I did not even know number four existed.09/03/2017 • By Peruvian Food
In our country, Peruvian food is really appreciated and recognized by its unique taste, diversity of ingredients and ways to cook food. But Peruvian desserts have not reached the same recognition than others have earned. This has been happening in spite of their high quality and taste that have also made them as awesome as the rest of the food.
Peruvian desserts were born upon the arrival of Spaniards to America. They brought ingredients such as sugar, milk and flour. Besides this, they also shared European, Arab and Hindus techniques to prepare different kind of desserts.
In convents and monasteries of the time it was started to mix European ingredients and techniques with the ingredients of our country. By this time, it is when the real Peruvian multiracial pastries was born.
Today we want you to know five Peruvian desserts that go back in history by the times of Peruvian Vice-royalty. They were very popular many years ago but now they are no longer eaten the way they should be. This has occurred in despite of their amazing taste. This is why, they all risk to disappear on recipe books and on Peruvian tables.
This traditional Peruvian dessert that was first known by the time of Peruvian Vice-royalty or by the beginnings of the republic thanks to the famous town criers who along with their songs and announcements motivated the audience to buy their products. They usually get a cushion on their heads and with this they just hold the weight of the tray where they carry the exquisite sanguito.
This is prepared with corn flour, sugar, cinnamon, anise, cloves, vanilla and oil. It is then decorated with raisings and colored balls. The secret to get a good sanguito, as it is stated by specialists, it is the way it is prepared. We do have to get a dough of good consistency as a result of having it beaten constantly for several hours.
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This is a dessert of the Lima region origin. It is probably one of the oldest dessert of Peru. It is said this dessert came from the creativity of Afro American slaves during the Colonial times. They used what their masters got rid of such as pieces of bread, fresh cheese that were then mixed with sugar cane and honey. They finally got what it is known today as one of the best desserts of all Peruvian cuisine.
Its preparation is simple. It uses pieces of bread that are then fried in butter and sprayed with chancaca honey [Brown sugarloaf]. Raisings, shredded coconut and cheese are added. The result: a true delight for anybody´s taste.
3. Camotillo [Sweet potato dessert]
This is another traditional Peruvian dessert that has been spread during Colonial times by the famous town criers and also prepared in the convents of Vice-royalty times. This dessert was a very important food element of pre-Hispanic settlers. It was not only a unique item recognized for its taste but also for its rich nutrition facts.
Its preparation is very easy and very economic to implement. There are no excuses to get on it.
4. Bola de Oro [Golden Ball]
As most of Peruvian desserts, this had also its origin in the convents of Colonial times. This was a very popular dessert in special celebrations such as: baptisms, wedding and communion ceremonies.
This is a delicious dessert which looks very nice at first sight, too. Since this is true, this dessert is also used as a centerpiece at important events and celebrations. It is a cake which is prepared in layers in an oval mold cake that is then turned into a medium size dome once it has been assembled. From this fact, it is derived its name.
5. La Ponderacion
It is another traditional dessert of Peruvian pastries that went back in history during Vice-royalty times. It consists in a dough prepared with flour and egg. It is then fried and accompanied with a white flan and powdered sugar. The dough has to be very thin twisted in a spiral way.
It can be served with ice cream or fresh fruits. This dessert is an explosion of different textures. It is crunchy and soft, it is cold and warm at the same time. A special mold is used for its preparation. As it was stated before it is assembled in a spiral way.
Would you like to get on it?
All these Peruvian desserts are characterized by their high rich level of sugar. However, modern techniques use the mixture of traditional recipes with some variations to soften the sweet taste and to make it more delightful when trying it.
All these Peruvian desserts can be accompanied with fresh fruits and fruit creams such as the chirimoya and the lúcuma [Peruvian Fruits]. This also adds freshness to the dessert, therefore you can better reach the acceptance of all customers that are not used to the sweet flavor of our desserts.
Which is your favorite one? Which one are you missing?
Do you know any Peruvian restaurant that has these desserts listed in their menus?
Tell us about the experiences you have had o just leave us your comments. We would love you let us know your opinion regarding this topic!!