Mote con Huesillo
A refreshing Chilean summer drink of dried peaches stewed in cinnamon syrup over chewy cooked wheat berries.
Contains common allergens
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Instructions
- 1
Soak the dried peaches in cold water overnight, then drain to rehydrate and soften them before cooking.
- 2
In a large pot, combine the 6 cups water, brown sugar, and cinnamon sticks, and bring to a boil over high heat, stirring until the sugar fully dissolves into a fragrant syrup.
- 3
Add the soaked peaches and simmer over medium-low heat for 40 minutes until they are plump and tender and the syrup has darkened and lightly thickened.
- 4
Remove from heat, discard the cinnamon sticks, and chill the peaches and syrup completely in the refrigerator for at least 2 hours.
- 5
To serve, spoon a few tablespoons of cooked wheat berries into the bottom of a tall glass, top with one or two peaches, and fill with the cold sweet syrup, eaten with a spoon.
Plan it in Listahan
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