Dulce de Durazno y Habanero

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Fresh peaches in spiced habanero sauce

Serves 4-6

6-8 peaches, peeled t-scored

1 ½ cups sugar
1 cup water
1 Mexican cinnamon stick
2 cloves
3 allspice berries
1 tsp. fresh ginger, grated
1/8 tsp. Habanero chile pepper, seeded, deveined, minced

Mint leaves for garnish

In a medium saucepan, combine the sugar, water, cinnamon stick, cloves, allspice berries, ginger and Habanero chile pepper. Bring to a quick boil, then reduce the heat to low and strain.

Return the flavored liquid to the saucepan and simmer until thick and syrupy, about 10 minutes.

Add the peaches to the syrup and cook until tender, about 8-10 minutes.

Serve at room temperature and garnish.

3 thoughts on “Dulce de Durazno y Habanero

  1. I’m giving you much Big Ups! Tia, beacsue, although it isn’t authentic , it’s a great way to get people experimenting with food from another culture. Love it! All your photos are terrific. I’m not a recipes person, but you’re really tempting me to whip out a pan right now and follow along. I’m a true West Indian not big on the measuring cups and spoons and whatever comes out of the ocean or on land that can be cooked, will be cooked, with whatever happens to come from the market, was found in the cupboard, crisper or the garden at the time. P.S. I think it’s great that you incorporated fruits in the dish. I think it’s always a plus to get the veggies and fruits in. Adds a whole new dimension to a dish. I’ll keep reading for sure!

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