Mote con Huesillos

Mote con Huesillos is a beloved traditional Chilean beverage that doubles as a dessert, perfect for hot summer days. This drink offers a delightful combination of sweet, rehydrated dried peaches (huesillos) and tender husked wheat (mote), all served in a caramel-like syrup infused with cinnamon and orange peel. Refreshing and naturally sweet, it’s a treat that captures the vibrant spirit of Chilean cuisine.

Ingredients

🍑 17 dried peaches huesillos, rehydrated
🌾 1.5 cups husked wheat trigo mote
🍯 200 grams of Chancaca (panela/piloncillo)
🍊 2-3 pieces of orange peel
🌿 3 cinnamon sticks
💧 Water (approx. 1.5 liters for cooking wheat; enough to cover peaches for soaking)
🍃 Optional: Natural stevia brand not specified, labeled as "100% Stevia Natural" for sweetness adjustment

Instructions

1- Rehydrate the Peaches (Huesillos):

• Place the dried peaches in a large stockpot and cover with water.
• Let them soak overnight, or for 24 hours, until they double in volume and soften.

2- Cook the Peaches and Syrup:

• Add cinnamon sticks, orange peel, and chancaca to the pot with the rehydrated peaches and their soaking water.
• Bring this mixture to a boil and cook for about 45 minutes, until the peaches are soft and the chancaca dissolves into a caramel-colored syrup.
• Stir occasionally for even cooking and dissolution.

3- Cook the Husked Wheat (Trigo Mote):

• In a separate small pot, add water and dry husked wheat.
• Bring to a boil and cook for about 30 minutes or until the wheat triples in size and is "al dente."

4- Cool and Adjust Sweetness:

• Let both the peaches in syrup and the wheat cool down completely.
• Taste the peach syrup, and add natural stevia if additional sweetness is desired.

5- Assemble and Serve:

• In a serving glass, add a spoonful of husked wheat.
• Place two cooked peaches on top, then add more wheat.
• Pour the cooled peach syrup over these layers until the glass is filled.
• Serve extremely cold to enjoy its refreshing benefits.

Prep Time: Overnight or 24 hours soaking time for peaches
Cook Time: Peaches: 45 minutes, Wheat: 30 minutes
Total Time: 1 hour 15 minutes, plus soaking and chilling time
Servings: Serves approximately 4-6 people
Equipment:

• Large stockpot (stainless steel) for peaches
• Small pot (black, with handles) for wheat
• Slotted ladle/spoon (metal)
• Wooden spoon for stirring
• Bowls for holding ingredients
• Portable induction cooktop
• Sieve/strainer (metal)
• Serving glasses/cups (small wide-rimmed glass and large wine glass)

Cooking Tips:

• For optimal results, soak peaches for 24 hours.
• Focus on visual markers, such as the wheat being "al dente" and the peaches being plump, over strict timers.
• Ensure the drink is served very cold for the best experience.

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#alvarobarrientosmontero

Mote con Huesillos

Posted by Waivio guest: @waivio_hivecooking