📝 About This Recipe
A hidden gem from the Peruvian highlands, Picante de Frutas is a mesmerizing dessert that defies expectations by blending the sweetness of seasonal fruits with the subtle heat of Andean chilies. This vibrant compote showcases the biodiversity of Peru, simmering succulent peaches, pineapples, and quinces in a spiced syrup infused with the floral warmth of Ají Amarillo. It is a sophisticated balance of 'dulce y picante' that offers a refreshing yet warming finish to any traditional Criollo meal.
🥗 Ingredients
The Fruit Base
- 2 cups Pineapple (fresh, peeled and cut into 1-inch cubes)
- 3 pieces Peaches (firm but ripe, pitted and sliced into wedges)
- 2 pieces Quince (Membrillo) (peeled, cored, and sliced)
- 2 pieces Green Apples (peeled, cored, and cubed)
- 1/2 cup Dark Raisins (soaked in warm water for 10 minutes)
The Spiced Syrup
- 250 grams Chancaca (or Piloncillo/Dark Brown Sugar) (chopped into small pieces)
- 3 cups Water
- 2 pieces Cinnamon Sticks (Ceylon variety preferred)
- 4 pieces Whole Cloves
- 1 piece Star Anise
- 1 strip Orange Peel (avoiding the bitter white pith)
The 'Picante' Element
- 1.5 tablespoons Ají Amarillo Paste (freshly blended or jarred)
- 1 teaspoon Fresh Ginger (finely grated)
- 2 tablespoons Cornstarch (Maicena) (dissolved in 1/4 cup cold water)
Finishing Touches
- 1/2 cup Pecans (toasted and roughly chopped)
- 1 sprig Fresh Mint (for garnish)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot, combine the water, chopped chancaca (or brown sugar), cinnamon sticks, cloves, star anise, and orange peel.
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2
Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar has completely dissolved into a fragrant syrup.
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3
Lower the heat to a simmer and add the quince slices first, as they take the longest to soften. Cook for about 10 minutes.
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4
Stir in the ají amarillo paste and grated ginger. The syrup should take on a beautiful golden hue and a subtle spicy aroma.
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5
Add the pineapple cubes and green apples to the pot. Continue to simmer for another 10-12 minutes until the fruits begin to tenderize but still hold their shape.
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6
Gently fold in the peach wedges and the soaked raisins. Be careful not to over-stir, as the peaches are delicate.
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7
Simmer the entire mixture for 5 more minutes. Taste the syrup; it should be sweet with a gentle back-of-the-throat heat from the chili.
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8
While the fruit is simmering, whisk the cornstarch into the 1/4 cup of cold water to create a smooth slurry.
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9
Slowly pour the cornstarch slurry into the bubbling pot while stirring gently. The syrup will transform from thin to a glossy, coating consistency.
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10
Allow the dessert to cook for 2 more minutes to cook out the raw starch taste, then remove from heat.
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11
Remove and discard the cinnamon sticks, cloves, star anise, and orange peel before serving.
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12
Stir in half of the toasted pecans for crunch, saving the rest for the final presentation.
💡 Chef's Tips
Always use fresh pineapple rather than canned to ensure the acidity balances the sugar. If you prefer less heat, remove the veins and seeds from the ají amarillo before blending it into a paste. Don't overcook the fruit; you want a variety of textures, from the soft quince to the slightly firm apple. Chancaca is key for an authentic molasses-like depth, but dark muscovado sugar is the best substitute if unavailable. Let the dish sit for at least 30 minutes before serving to allow the spicy and sweet flavors to fully marry.
🍽️ Serving Suggestions
Serve warm in small glass bowls to showcase the vibrant colors of the fruit. Add a dollop of unsweetened whipped cream or Greek yogurt to cool down the spice. Pair with a glass of chilled Chicha Morada for a truly traditional Peruvian experience. Sprinkle extra toasted pecans and a tiny pinch of sea salt on top just before serving. Accompany with 'lenguas de gato' (thin butter cookies) for a delightful textural contrast.