Capirotada
Over a year ago
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Ingredients
- For the syrup:
- 6oz piloncillo (unrefined sugar cones) or ¾ cup brown sugar
- 1 Tsp. allspice, ground
- 6 Inch piece cinnamon broken up
- 8 Whole cloves
- 1½ Cups water
- 1 Cup dry red wine
- For the dry ingredients:
- 1 Stick unsalted butter, plus extra for baking dish
- 1 Ripe plantain (soft, blackened), diced (½ inch)
- 1 Large apple, peeled, diced (½ inch)
- ¾ Cup raisins
- ½ Cup red wine
- 1 Cup pecans, toasted in 350 degree oven for 20 minutes
- ½ Cup almond slices toasted in 350 degree oven for 5 minutes
- 15oz Oz. pkg. V&V SUPREMO® QUESO FRESCO or QUESO *RANCHERITO®, diced (½ inch)
- 8 Slices French style bread, diced (½ inch)
- For the custard:
- 4 Large eggs
- 1½ Cups milk
- 1 Tsp. ground cinnamon
- 2 Tsp. vanilla extract
- ½ Cup sugar
- For the garnish:
- 1 cup V&V SUPREMO® CREMA SUPREMO® or CREMA *RANCHERITO® sour cream mixed with 1 tbsp. honey.
Accompaniment
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Description
This is Mexico’s classic Lenten dessert, although the sweet spices along with fruits, nuts and Queso fresco the topping of honey-laced sour cream, certainly evokes Christmas.
Method
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1
1.Preheat oven to 350 degrees. Butter a 9x12 inch baking dish.
2.Place all syrup ingredients in saucepan, bring to boil, reduce heat to low, simmer for 20-25 minutes, or until reduced to 1 ½ cups. Strain syrup, discard solids.
3.Place raisins and ½ cup wine in saucepan over medium heat for 5 minutes, or until wine is absorbed.
4.Heat large skillet over medium flame, add 1 stick butter, when melted add diced plantains, and cook, stirring until browned. Add apples and cook 1 minute.
5.Place all dry ingredients in large bowl, including all butter from plantains. Add syrup to bowl, mix well. Place ½ the mixture in the baking dish. Whisk custard ingredients together in separate bowl. Pour ½ of the custard over the bread layer in the baking dish. Add another layer of the remaining bread, and pour the rest of the custard over bread.
6.Press down on top bread layer with your hands. Place in oven for 45 minutes.
Serving:
Can be served warm or room temperature, topped with honeyed sour cream.
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