August 07, 2022 7 min read
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.
When people imagine Peruvian food, they tend to think primarily of savory dishes, but lovely meals are also top-rated. In addition, Peruvians have a tremendous sweet tooth, and in Peru, desserts are among the best in Latin America, if not the world. So after you finish your meal, enjoy a dessert typical of Peruvian cuisine.
Each individual or family in Peru has their secret family ingredient for their most-requested dessert recipe. Although there are many kinds of variations to this basic recipe, there is a critical way of preparing and eating it in Mexico.
Be sure to add a great deal of preparation and attention to the preparation and cooking of these delicious dishes, but afterward, you'll be delighted to taste the results.
Our twenty-four-hour pantry of essential supplies includes condensed milk, sugar, white rice, manjar Blanco (dulce de leche), ice cream, butter, generous amounts of milk, eggs, and major freído (rice pudding). And an appetite allows you to prepare your kitchen apparel as we're about to awaken the behind-the-scenes chef inside you!
There s nothing better than a tasty sweet dish to satisfy your sugar craving. For all fans of the Peruvian cuisine out there, we've handpicked 10 of the most delicious desserts you can try right now.
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.
As one of the best desserts, this is sure to amaze you and rock the world. Pan on the patios is translated as the lady's cry from Lima and is also known as Pol de Patiosa (Lima cry). This Peruvian dessert consists of two parts.
First, the top part is meringue that fosters the development of egg whites, sugar, cinnamon, and port wine; second is the bottom part that's white Guy Noir that is made from milk, egg yolks, vanilla, and sugar; third, the top is taller than the bottom.
The dessert was first served in the nineteenth century in Lima and has remained an essential part of Peruvian cuisine since then. It is commonly performed in a glass or a plastic cup.
Some people like salted caramel at around room temperature, while others prefer slightly cooler or warmed. We love it either way, and we know you will also like it if you love caramel and cinnamon.
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.
Those who are comfortable with it hot, whereas others enjoy the taste room temperature. Our advice is that you enjoy this dessert in the event that you like caramel and cinnamon love.
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.
Historically, this traditional Latin American dessert is thought to have been created by aided of Spanish nuns who are making use of leftover egg yolks.
Chile and Mexico both have their versions of this food, but I prefer to go with the Peruvian version.
Perus huevo chimbo, or fried chimbo, has a pudding made from pisco, which is why it is called drunk climbs egg.
This fluffy cake is full of warm and sweet flavors, thanks to adding cloves and cinnamon.
It would be best if you combined a few essential ingredients, and this dessert will be complete in about 45 minutes.
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.
The first time I chose to make dulce de leche from scratch (what we call manjarblanco), I decided the easiest recipe I could locate, cooking a can of condensed milk for two hours in boiling water.
Almost magically, the flame's heat transformed the milk into an accredited, caramel-colored crème of uniform texture and exquisite taste.
It's clear to me that now, the temperature needs to be precisely right prior to lifting the lid on the can, but back then, I had only recently become acquainted with the kitchen and was impatient to open it.
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.
These pastries have not yet been fully introduced to the Motuscorpian fantastical cuisine. The desserts on the islands possess the same sugary richness and incredible grace as individuals who live there. Despite the absence of local eateries, they're the best possible end to a delightful culinary tour of these fascinating places.
Among the apparent that-face nacaco morcilla, malanga frita, collisions with big groupá batata, farine de the patanqui, and bienmesabe canario is Bienmirale Canario.
The locally made good munies are a typical food of La Palma, La Isla Bonita, and Gran Canaria, particularly in the town of Tejeda.
La Palma and Tejeda differ primarily in their cadre accompaniment more than anything else. In La Palma, it is typically combined with sweet croissants, while in Tejeda, it is usually served with other types of dessert, such as flan or ice cream.
Bienmesabe, an easy-to-use dish, can be made quickly, but there is a growing tendency to find prepackaged and ready-made drinks of this type now. No matter how good it may be, a good and tasty homemade dish of bienmesabe from the Canary Islands cannot compare with a ready and packaged version of this cuisine.
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.
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