Mote con Huesillos (Gluten-Free)

Ingredients

• 1 cup Dried Peaches (Huesillos)
• 6 cups Water
• 1 each Cinnamon Stick
• 1/2 cup Sugar
• 2 cups Cooked Hulled Wheat (Mote)
• 1 cup Dried Apricots

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1The night before you plan to serve, place the 1 cup Dried Peaches (Huesillos) in a bowl and cover them with water. Let them soak overnight.
2. 2The next day, drain the soaked dried peaches. Place the drained peaches in a large heavy-bottomed pot with the 6 cups Water and the 1 Cinnamon Stick. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes, or until the peaches are plump and tender.
3. 3Remove the cinnamon stick from the pot. Add the 1/2 cup Sugar to the pot and stir until it is completely dissolved. Let the syrup cool completely in the pot. This will take at least 1 hour.
4. 4While the syrup is cooling, prepare the 1 cup Dried Apricots. Place them in a small bowl and cover with hot water. Let them soak for 15 minutes, then drain them well.
5. 5Once the syrup has cooled, add the 1 cup Dried Apricots to the pot with the peaches and syrup. Stir to combine.
6. 6To serve, divide the 2 cups Cooked Hulled Wheat (Mote) among 4 glasses. Ladle the peach and syrup mixture over the mote in each glass.
7. 7Chill the glasses in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Substitutions

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