Mote-con-huecillos
4 servings
30 minutes
Mote-con-huesillos is a traditional Latin American dessert that combines the sweetness of dried peaches, the depth of caramel, and the aroma of cinnamon. The dish originates from Chile, where it has become part of the national gastronomic heritage. Tender peaches soaked in syrup pair wonderfully with mote—cooked wheat grains that give the dessert a pleasant texture. The caramel base with orange zest and cinnamon fills the dish with warm, cozy notes. Mote-con-huesillos is served chilled and garnished with berries for a fresh and slightly tangy touch. It’s not just a treat—it’s a taste of childhood, warm family evenings and celebrations; a tradition that unites generations. This delightful dessert is perfect for summer days when you want to refresh yourself while enjoying its delicate and rich sweetness.
1
Leave the uesilos to soak in cold water overnight.
- Dried peaches: 12 pieces
2
Pour 0.5 cup of sugar into a pot and heat until caramel forms; when the caramel turns a dark golden color, almost burnt, carefully add cold water and stir. Cool to the desired temperature and add orange zest, cinnamon, and remaining sugar.
- Sugar: 1.5 glass
- Orange zest: to taste
- Cinnamon sticks: 1 piece
- Sugar: 1.5 glass
3
Boil the solution for 30 minutes after boiling, add the mote and cook the mixture for another 10 minutes.
- Dried peaches: 12 pieces
- Cooked hulled wheat (mote): 100 g
4
Remove the cinnamon and orange peel and let it cool.
5
Place the mote-con-uésilios in serving dishes, add the obtained juice, and garnish each portion with a red berry and a bit of mote.
- Strawberry: 4 pieces
- Blueberry: to taste
- Raspberry: to taste
- Cooked hulled wheat (mote): 100 g
