Peru has an ancient and rich tradition of desserts and sweets in its gastronomy. This tradition had its beginning with the introduction of sugar cane in America by the Spanish conquerors and later with the construction of many convents and monasteries in various cities of Peru, where Spanish nuns prepared and sold European sweets and Peruvian desserts to the ones that included local ingredients.
Here at Kosmos Peru, we want to show you that Peruvian cuisine not only has a leading role with its spicy foods but also its delicious desserts, we hope you will be encouraged to try them.
This dessert from Lima was created when the Spanish arrived at the time of the conquest. Ingredients from Europe were mixed with those from Peru, and the picarón was born. Among its main ingredients are sweet potatoes and squash.
Also known as suspiro a la limeña, it is an emblematic Peruvian dessert of Lima. It is prepared with white manjar, milk, sugar, and yolks.
Very old sweet from Peru made from corn flour. It is a candy that is increasingly difficult to find. It was very popular during the 19th century, being sold by the famous pregoneras (street vendors of the time) mentioned by the traditionalist Ricardo Palma.
It is an emblematic dessert of Peru and typical of Lima. It is prepared with purple corn, an ingredient of Peruvian origin, with which the famous Chicha Morada is also prepared.
This Peruvian dessert is one of the most popular in Peru and a must at every gastronomic fair.
Ranfañote, for example, is a dish with history. This dessert is made with toasted bread, grated coconut, chancaca honey, walnuts, raisins, and pecans. Generous chunks of cheese are added to the mix, creating an exhilarating contrast of flavors.
It is another typical sweet from Lima and traditional from Peru. Its preparation is handmade and it is increasingly difficult to achieve. Its origin is popular and in the first years of the founding of the city of Lima, it was considered an ordinary sweet by the upper classes.
This dessert can be found throughout Latin America. It is very popular throughout Peru and its origin dates back to colonial times. Its main ingredient is rice, and its preparation is very simple.
Due to his popularity, he was mentioned by the traditionalist Ricardo Palma in his book "Peruvian Traditions".
It is a dessert prepared based on a sponge cake filled with apricot jam, a white delicacy and lined with marzipan paste and decorated with marzipan fruits. Today this dessert exists, but it is hardly prepared in convents anymore.
It is used as a wedding cake, for teas and special events. It is laborious in preparation but highly recognized for its presentation. It is prepared in four stages: sponge cake, cream or yolk paste, filling, and assembly.
Very old sweet of Spanish origin and initially prepared in convents by Spanish nuns. As its name implies, cinnamon is one of its main ingredients.
If you are a fan of manjar Blanco, you should definitely try this dessert. It is made up of cakes with cinnamon syrup and white delicacy that make this graying a total bane for the most confectioner.
It is another traditional sweet of the colonial convents that are prepared in several American countries. Its preparation is based on beaten and baked egg yolks and whites together with other ingredients.
A delicious dessert that consists of a fairly light fried dough made of flour and egg, with a white delicacy and covered in powdered sugar.
Rich Peruvian sweet was very popular in the 19th century and is typical of Chincha. According to its history, it was invented in some convents, during the viceregal era. At present, it is one of the most sold and requested delicacies in gastronomic fairs since, because it has the parboiled sweet potato as its main ingredient, Peruvians like it very much.
It is another dessert that was initially prepared in Peru by the convent nuns. It is made from grated ripe coconut, milk, white or brown sugar. The sale of this sweet by street vendors is very common.
Is an ancient dessert considered traditional in the southern part of Peru, especially in Moquegua. It consists of a kind of cartridge filled with white delicacy.
This Peruvian dessert is also consumed in Ecuador and Colombia. It is prepared based on soursop, pineapple, quince, apple, and mote. In ancient times this dessert was sold by town criers.
An old-time dessert that is made up of several thin layers of baked flour dough, which have jam and white delicacy between them.
It is a very old dessert of Spanish origin, but ingredients such as sweet potato, lucuma, pumpkin loche, or chirimoy have been included in Peru. as the case may be.
Sweet with Spanish origin, typical of northern Peru, especially Piura. It is prepared with milk, chancaca, or sugar cooked over low heat.
This delicious mestizo sweet from colonial times is typical of Lima and Ica. It is prepared with parboiled beans to which sugar and milk, cinnamon, and cloves are added, among other ingredients.
Sweet from the colonial era that continues to be made today. It consists of a paste made with milk, yolk, and sugar, which is given different shapes.
Now that you know some of the typical Peruvian desserts, will you be interested in trying one? In Kosmos Peru, we hope that yes, in our store you can find the necessary ingredients to prepare them at home. Soon we will bring you recipes so you can learn to prepare them and delight your whole family with the best of the Peruvian tradition.