Mote con Huesillo

Step by stepInstructions

1. Rinse the dried peaches, place them in a large pot with the water, sugar, cinnamon stick, and orange zest, and let them soak 30 minutes if time allows.
2. Bring to a boil, then lower the heat and simmer gently for 45 to 60 minutes until the peaches are plump and soft and the syrup is golden.
3. Cool the peaches and syrup completely, then chill for at least 2 hours.
4. Meanwhile, cook the husked wheat berries in plenty of boiling water for 30 to 40 minutes until tender but still chewy, then drain and cool.
5. To serve, spoon a generous spoonful of mote into each tall glass, add a peach or two, and pour the cold syrup over.
6. Add ice and serve with a long spoon — the mote is eaten and sipped together.