Ranfañote — Lima's Oldest Dessert

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Steps

1. 1
   Cut the day-old bread into 1cm cubes. Melt butter over low heat (do not brown it). Toss bread cubes with melted butter in a bowl until well coated. Add a pinch of salt if your cheese is not very salty.

   Tip: Use bread with crust (ciabatta, French bread) for better texture. The salt on the croutons creates a delicious contrast with the sweet elements.

   ~5 min
2. 2
   Spread the buttered bread cubes on a baking sheet and bake at 180°C (350°F) until golden and crunchy. The croutons should be crisp throughout.

   Tip: Oven-baked croutons are always superior to pan-fried ones. Use a perforated baking sheet if available for extra crispness.

   ~15 min
3. 3
   Roughly chop the chancaca. Place in a saucepan with orange juice, coconut water (or plain water), pisco, port wine, cloves, and anise seeds. Bring to a boil, then simmer for 35-40 minutes until it becomes a fragrant, pourable honey. The alcohol will evaporate during cooking.

   Tip: The honey should be loose enough to coat the ingredients well — it will thicken as it cools. It should smell like picarones honey.

   ~40 min
4. 4
   While the honey simmers, toast pecans and almonds in a dry skillet over low heat until fragrant and their natural oils start to release (they will begin to glisten). Roughly chop. Separately, sauté diced fresh coconut in a little butter until golden. Toast shredded coconut in the same skillet.

   Tip: Toasting the nuts and coconut is essential — without it the flavor will be flat. Hold the knife by pinching the blade for control when chopping round nuts.

   ~10 min
5. 5
   Cut the queso de paria (or any fresh cheese with a slight chew) into small cubes. If using an orange, peel it à vif (removing all white pith) and cut into supremes between the membranes.

   Tip: A slightly salty cheese works best as contrast. Always cut away from yourself when peeling citrus à vif.

   ~5 min
6. 6
   Strain the hot chancaca honey to remove cloves, anise seeds, and orange peel. Pour the hot honey over the raisins in a bowl and let them hydrate and plump up while absorbing the sweet syrup.

   Tip: This hydration step elevates the raisins — they become sweet honey bombs that burst with flavor.

   ~5 min
7. 7
   In a large bowl, combine the baked croutons, chopped toasted nuts, coquitos chilenos (if using), diced sautéed coconut, toasted shredded coconut, and cubed cheese. Toss gently to combine.

   ~3 min
8. 8
   Add the hydrated raisins, then gradually pour the strained chancaca honey over the mixture, tossing as you go. Add enough honey so everything is well coated but the croutons retain their crunch. Taste and adjust.

   Tip: Add the honey in stages — you want it moist but not soggy. The bread should stay crunchy even when coated.

   ~3 min
9. 9
   Serve in a dessert bowl, building it into a generous mound. Garnish with orange supremes, a sprinkle of toasted coconut, and fresh mint leaves. Serve at room temperature. Pairs beautifully with coffee, a scoop of vanilla ice cream, or whipped cream.

   Tip: This dessert is meant for sharing — place it at the center of the table and let everyone serve themselves. It has good shelf life even after assembly.

   ~3 min

Nutrition (per serving)

Giacomo Bocchio

EL POSTRE MÁS ANTIGUO DE LIMA | RANFAÑOTE CON GIACOMO BOCCHIO

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