Ranfañote | Sandra Plevisani

Today we're going to prepare a dessert with a rich history: ranfañote, considered one of Lima's oldest sweets. It originated during the Viceroyalty as a way to use up day-old bread and, with simple ingredients like chancaca honey, nuts, and cheese, became a classic of our cuisine. Some even attribute one version to the War of the Pacific. Whatever its origin, it's certainly a recipe full of tradition and incredible flavor. INGREDIENTS 4 slices of two- or three-day-old country bread, or stale French bread Chancaca syrup 125 grams of toasted and chopped pecans 125 grams of toasted and chopped Chilean walnuts 125 grams of toasted and chopped Chilean coconut flakes 100 grams of black raisins soaked in port wine 100 grams of golden raisins soaked in port wine 100 grams of Paria cheese, diced into small pieces 1 glass of port wine 100 grams of toasted, long-haired shredded coconut And just like that, we have this delicious ranfañote ready, a traditional Peruvian dessert that proves that with simple ingredients and a little history, you can create true wonders. I hope you prepare it at home, share it with your family, and help keep this beloved recipe alive.