Dessert Peru Food Recipes

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Peruvian cuisine is renowned for its diverse flavors and unique combinations, and when it comes to desserts, Peru offers a rich array of delectable treats that are sure to satisfy even the most discerning sweet tooth. From traditional favorites to modern twists, here are some mouthwatering dessert recipes from Peru that you won’t want to miss!

1. Alfajores

Alfajores are a classic Peruvian dessert that consists of delicate shortbread cookies sandwiched together with a dulce de leche filling. These melt-in-your-mouth treats are often dusted with powdered sugar and are perfect for enjoying with a cup of coffee or tea. Here’s how to make them:

Ingredients:

  • 1 cup all-purpose flour
  • 1⁄4 cup cornstarch
  • 1⁄4 teaspoon baking powder
  • 1⁄2 cup unsalted butter, softened
  • 1⁄4 cup powdered sugar
  • 1⁄2 teaspoon vanilla extract
  • 1⁄2 cup dulce de leche
  • Powdered sugar for dusting

Instructions:

  1. In a bowl, whisk together the flour, cornstarch, and baking powder.
  2. In a separate mixing bowl, cream together the butter, powdered sugar, and vanilla extract until light and fluffy.
  3. Gradually add the dry ingredients to the creamed mixture, and mix until the dough comes together.
  4. Divide the dough in half, shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  6. Roll out the dough on a lightly floured surface to about 1⁄4 inch thickness.
  7. Cut out cookies using a round cookie cutter and place them on the prepared baking sheet.
  8. Bake for 10-12 minutes or until lightly golden around the edges.
  9. Allow the cookies to cool completely on a wire rack.
  10. Spread a generous amount of dulce de leche onto the bottom side of one cookie, and sandwich it with another cookie.
  11. Dust the alfajores with powdered sugar before serving.

2. Picarones

Picarones are a beloved Peruvian dessert that resembles doughnuts. They are made with a sweet potato and pumpkin-based dough, which is deep-fried until golden and crispy. These delightful treats are drizzled with a syrup made from molasses and spices. Here’s the recipe:

Ingredients:

  • 1 cup sweet potatoes, cooked and mashed
  • 1 cup pumpkin, cooked and mashed
  • 2 cups all-purpose flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground cloves
  • Vegetable oil for frying

For the syrup:

  • 1 cup molasses
  • 1 cup water
  • 1 cinnamon stick
  • 3 cloves

Instructions:

  1. In a large bowl, dissolve the yeast and sugar in warm water and let it sit for about 5 minutes until it becomes frothy.
  2. In a separate bowl, combine the mashed sweet potatoes and pumpkin.
  3. In another bowl, whisk together the flour, salt, cinnamon, and cloves.
  4. Gradually add the flour mixture to the yeast mixture, alternating with the sweet potato and pumpkin mixture, until a soft dough forms.
  5. Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
  6. Meanwhile, prepare the syrup by combining the molasses, water, cinnamon stick, and cloves in a saucepan. Bring to a boil, then reduce the heat and simmer for about 10 minutes. Set aside to cool.
  7. Heat vegetable oil in a deep fryer or large pot to about 350°F (180°C).
  8. Using wet hands, take a small portion of the dough and shape it into a ring, about 3 inches in diameter.
  9. Gently drop the rings into the hot oil and fry until golden brown, about 3-4 minutes on each side.
  10. Remove the picarones from the oil and drain on a paper towel to remove excess oil.
  11. Serve the picarones warm and drizzle them with the syrup.

3. Suspiro Limeño

Suspiro Limeño, which translates to “Limean Sigh,” is a luscious dessert that combines creamy caramel and a light meringue topping. This heavenly treat gets its name from its velvety texture and melt-in-your-mouth sweetness. Here’s how to make it:

Ingredients:

  • 1 can sweetened condensed milk
  • 1 cup evaporated milk
  • 4 egg yolks
  • 1⁄2 cup granulated sugar
  • 1⁄4 cup water
  • 4 egg whites
  • Ground cinnamon for garnish

Instructions:

  1. In a saucepan, combine the sweetened condensed milk and evaporated milk. Stir well and bring to a gentle boil over medium heat.
  2. Reduce the heat to low and simmer for about 1 hour, stirring occasionally, until the mixture thickens and turns a light golden color. Set aside to cool.
  3. In a separate saucepan, combine the granulated sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly to form a syrup.
  4. In a mixing bowl, beat the egg whites until stiff peaks form. Gradually add the sugar syrup while continuing to beat the egg whites until glossy and stiff.
  5. Spoon the caramel mixture into individual serving glasses, filling them about halfway.
  6. Top the caramel with a generous layer of the meringue mixture.
  7. Use a kitchen torch to lightly brown the meringue or place the glasses under a broiler for a few seconds.
  8. Sprinkle with ground cinnamon for an additional touch of flavor and presentation.
  9. Chill in the refrigerator for at least 2 hours before serving.

With these delightful Peruvian dessert recipes, you can bring a taste of Peru to your own kitchen. Whether you’re a fan of rich caramel, crispy doughnuts, or delicate shortbread cookies, these desserts are sure to leave you craving more. So put on your apron, gather the ingredients, and get ready to indulge in the sweet flavors of Peru!
– 1 cup molasses
– 1 cup water
– 1 cinnamon stick
– 3 cloves

Instructions:

  1. In a large mixing bowl, combine the sweet potatoes, pumpkin, flour, yeast, sugar, salt, cinnamon, and cloves. Mix until well combined.
  2. Cover the bowl with a clean kitchen towel and let the dough rise for about 1 hour, or until it has doubled in size.
  3. In a deep pot or fryer, heat vegetable oil to 375°F (190°C).
  4. Using a spoon or your hands, shape the dough into small rings or spirals.
  5. Carefully drop the picarones into the hot oil and fry until golden brown on both sides.
  6. Remove the picarones from the oil and drain on a paper towel-lined plate.
  7. In a small saucepan, combine the molasses, water, cinnamon stick, and cloves. Bring to a boil and simmer for about 5 minutes.
  8. Drizzle the syrup over the picarones and serve warm.

3. Suspiro Limeño

Suspiro Limeño is a popular Peruvian dessert that is known for its creamy and sweet flavor. It consists of a rich caramel-like custard topped with a fluffy meringue. Here’s how to make it:

Ingredients:

  • 1 can sweetened condensed milk
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 4 egg whites
  • Ground cinnamon for garnish

Instructions:

  1. In a saucepan, combine the sweetened condensed milk, egg yolks, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan. Remove from heat and let cool.
  2. In a separate saucepan, make a caramel by heating the sugar over medium heat until it melts and turns golden brown. Pour the caramel into a baking dish and spread it evenly.
  3. Pour the cooled custard mixture over the caramel in the baking dish.
  4. In a mixing bowl, beat the egg whites until stiff peaks form. Gradually add the sugar, beating until the meringue is thick and glossy.
  5. Spread the meringue over the custard layer in the baking dish, making sure to cover the entire surface.
  6. Sprinkle ground cinnamon over the meringue for garnish.
  7. Place the baking dish in the oven and broil until the meringue is lightly browned.
  8. Remove from the oven and let cool before serving.

4. Mazamorra Morada

Mazamorra Morada is a traditional Peruvian dessert that is made from purple corn and fruit. It has a thick and pudding-like consistency, and it is usually served cold. Here’s the recipe:

Ingredients:

  • 2 cups purple corn flour
  • 8 cups water
  • 1 cup diced pineapple
  • 1 cup diced apple
  • 1⁄2 cup dried prunes
  • 1⁄2 cup dried apricots
  • 1⁄2 cup raisins
  • 1 cinnamon stick
  • 4 cloves
  • 1 cup sugar
  • Juice of 1 lemon

Instructions:

  1. In a large pot, combine the purple corn flour and water. Stir well to dissolve the flour.
  2. Add the diced pineapple, apple, dried prunes, dried apricots, raisins, cinnamon stick, and cloves to the pot.
  3. Bring the mixture to a boil over medium heat, then reduce the heat and let simmer for about 30 minutes, stirring occasionally.
  4. Remove the pot from heat and strain the mixture to remove any solids.
  5. Return the strained liquid to the pot and add the sugar and lemon juice. Stir until the sugar is fully dissolved.
  6. Transfer the pot to the refrigerator and let the mazamorra morada chill for at least 2 hours, or until it is cold and set.
  7. Serve the mazamorra morada chilled, either on its own or with a dollop of whipped cream on top.

FAQ

Q1: What is a traditional Peruvian dessert?

A1: A traditional Peruvian dessert is Alfajores, which consists of delicate shortbread cookies sandwiched together with a dulce de leche filling.

Q2: What are Picarones?

A2: Picarones are a beloved Peruvian dessert that resembles doughnuts. They are made with a sweet potato and pumpkin-based dough, which is deep-fried until golden and crispy.

Q3: What is Suspiro Limeño?

A3: Suspiro Limeño is a popular Peruvian dessert that is known for its creamy and sweet flavor. It consists of a rich caramel-like custard topped with a fluffy meringue.

Q4: What is Mazamorra Morada?

A4: Mazamorra Morada is a traditional Peruvian dessert that is made from purple corn and fruit. It has a thick and pudding-like consistency, and it is usually served cold.

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