📝 About This Recipe
Considered the oldest dessert in Lima, Ranfañote is a magnificent tapestry of textures and history, born from the fusion of Spanish ingredients and African culinary soul. This isn't your average soft bread pudding; it features golden, toasted bread cubes drenched in a spiced chancaca syrup, tossed with salty queso fresco, crunchy walnuts, and sweet dried fruits. It is a sophisticated balance of sweet and savory that captures the vibrant spirit of colonial Peru in every bite.
🥗 Ingredients
The Bread Base
- 4 cups Day-old French bread or Baguette (cut into 1-inch cubes)
- 4 tablespoons Unsalted butter (melted)
The Spiced Honey (Chancaca Syrup)
- 14 ounces Chancaca (or dark muscovado sugar) (chopped into small pieces)
- 1.5 cups Water
- 1 piece Cinnamon stick (large)
- 4 pieces Whole cloves
- 1 piece Star anise
- 2 strips Orange peel (avoid the white pith)
- 2 tablespoons Port wine or Pisco (optional but highly recommended)
The Textures and Mix-ins
- 1 cup Queso Fresco (cut into 1/2-inch cubes)
- 1/2 cup Walnuts (toasted and roughly chopped)
- 1/2 cup Pecans (toasted and roughly chopped)
- 1/3 cup Black raisins
- 1/4 cup Dried figs (sliced into small pieces)
- 1/4 cup Toasted coconut flakes (unsweetened)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Place the bread cubes in a large mixing bowl and drizzle with the melted butter, tossing gently to coat.
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2
Spread the bread cubes in a single layer on a baking sheet. Toast for 12-15 minutes, turning halfway through, until they are golden brown and very crisp. Set aside to cool.
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3
In a medium saucepan, combine the chopped chancaca (or muscovado sugar), water, cinnamon stick, cloves, star anise, and orange peel.
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4
Bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar dissolves completely.
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5
Reduce the heat to low and simmer the syrup for about 15-20 minutes until it thickens slightly to a honey-like consistency. It should coat the back of a spoon.
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6
Strain the syrup through a fine-mesh sieve into a clean bowl to remove the whole spices and orange peel. Stir in the Port wine or Pisco while the syrup is still hot.
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7
In a large mixing bowl, combine the toasted bread cubes, chopped walnuts, pecans, raisins, and dried figs.
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8
Slowly pour the warm spiced syrup over the bread and nut mixture. Use a large spatula to fold the ingredients together until every piece of bread is well-saturated.
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9
Add the cubed queso fresco and half of the toasted coconut. Fold gently so the cheese maintains its shape and doesn't crumble too much.
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10
Let the mixture sit for 5-10 minutes. This allows the bread to absorb the flavors of the syrup while retaining its structure.
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11
Transfer the Ranfañote to a serving platter or individual glass bowls.
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12
Garnish with the remaining toasted coconut and a few extra walnuts before serving.
💡 Chef's Tips
Use bread that is truly dry or day-old; fresh bread will turn into mush rather than holding its shape. If you cannot find chancaca, use piloncillo or a mix of dark brown sugar and a tablespoon of molasses for that authentic deep flavor. Don't skip the queso fresco; the salty contrast against the spiced honey is the defining characteristic of this dessert. Toast your nuts just before adding them to the mix to release their essential oils and maximize the crunch. Ensure the syrup is warm when mixing; if it's too cold, it won't penetrate the toasted bread properly.
🍽️ Serving Suggestions
Serve at room temperature or slightly warm for the best flavor profile. Pair with a small glass of Peruvian Pisco or a sweet Sherry to complement the dried fruits. A side of whipped cream or a small scoop of vanilla bean ice cream can provide a creamy contrast to the crunchy texture. Serve alongside a hot cup of café pasado (Peruvian pour-over coffee) to balance the sweetness. Present in traditional clay bowls to honor the dish's rustic colonial origins.