Capirotada Recipe at MyDish

Capirotada

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Method

  • 1.Preheat oven to 350 degrees. Butter a 9x12 inch baking dish.
  • 2.Place all syrup ingredients in saucepan, bring to boil, reduce heat to low, simmer for 20-25 minutes, or until reduced to 1 ½ cups. Strain syrup, discard solids.
  • 3.Place raisins and ½ cup wine in saucepan over medium heat for 5 minutes, or until wine is absorbed.
  • 4.Heat large skillet over medium flame, add 1 stick butter, when melted add diced plantains, and cook, stirring until browned. Add apples and cook 1 minute.
  • 5.Place all dry ingredients in large bowl, including all butter from plantains. Add syrup to bowl, mix well. Place ½ the mixture in the baking dish. Whisk custard ingredients together in separate bowl. Pour ½ of the custard over the bread layer in the baking dish. Add another layer of the remaining bread, and pour the rest of the custard over bread.
  • 6.Press down on top bread layer with your hands. Place in oven for 45 minutes.

  • Serving:
  • Can be served warm or room temperature, topped with honeyed sour cream.
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    Ingredients

    •  For the syrup:
    • 6oz piloncillo (unrefined sugar cones) or ¾ cup brown sugar
    • 1 Tsp. allspice, ground
    • 6 Inch piece cinnamon broken up
    • 8 Whole cloves
    • 1½ Cups water
    • 1 Cup dry red wine
    •  For the dry ingredients:
    • 1 Stick unsalted butter, plus extra for baking dish
    • 1 Ripe plantain (soft, blackened), diced (½ inch)
    • 1 Large apple, peeled, diced (½ inch)
    • ¾ Cup raisins
    • ½ Cup red wine
    • 1 Cup pecans, toasted in 350 degree oven for 20 minutes
    • ½ Cup almond slices toasted in 350 degree oven for 5 minutes
    • 15oz Oz. pkg. VV SUPREMO® QUESO FRESCO or QUESO *RANCHERITO®, diced (½ inch)
    • 8 Slices French style bread, diced (½ inch)
    •  For the custard:
    • 4 Large eggs
    • 1½ Cups milk
    • 1 Tsp. ground cinnamon
    • 2 Tsp. vanilla extract
    • ½ Cup sugar
    •  For the garnish:
    • 1 cup VV SUPREMO® CREMA SUPREMO® or CREMA *RANCHERITO® sour cream mixed with 1 tbsp. honey.

    By Views 158  Added Thu Jun 7 2012


    This is Mexico’s classic Lenten dessert, although the sweet spices along with fruits, nuts and Queso fresco the topping of honey-laced sour cream, certainly evokes Christmas.