Mote con huesillos is an exclusive and classic Chilean delight that cannot be missing on any summer day.
It has its roots in the colonial era and became a national classic that has endured over the years.
Its combination of cooked wheat mote and dehydrated dried peaches in syrup is exquisite and refreshing on hot days.
Mote con huesillos
Ingredients
12 Dried peaches
100 grams of Mote (wheat groats)
4 Strawberries
Blueberries
Raspberries
1 ½ cup of Sugar
1 Cinnamon stick
Orange peel
Preparation
Step 1 : Soak the dried peaches in cold water from one day to the next.
Step 2 : In a pot, place half a cup of sugar and make a caramel. Once it is well golden, almost burnt, carefully add cold water and stir. When at the right temperature, add the orange peels, cinnamon, and the remaining sugar.
Step 3 : Cook the peaches in the previous preparation for half an hour (after boiling), then add the mote into this mixture to cook for 10 minutes.
Step 4 : Remove the cinnamon and orange peels, and let the mixture cool.
Step 5 : Place the peaches with the mote and its juice in individual containers, decoratively garnish each with a little mote and a red fruit.
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