Vida Recetas Editorial
The bone dessert (postre de huesillos) is a classic of Chilean cuisine, perfect for cooling off on hot summer days or accompanying the celebrations of Fiestas Patrias. This recipe for huesillos, with its sweet and aromatic syrup, is a simple and delicious option that highlights the traditional flavors of Chile.
The huesillos, which are dehydrated peaches, are slowly hydrated in water, which restores their juicy texture and concentrates their natural sweetness. Together with cinnamon and sugar, a light syrup is created that envelops each fruit, resulting in a refreshing and comforting dessert.
This recipe is ideal for those looking for a traditional Chilean dessert without complications. You can serve it alone or with cream, although many prefer to enjoy it in its purest form. Dare to try this little piece of Chile at your table!
Prep
5 min
Cook
40 min
Servings
12
In a bowl, place the bones with water and let them rest for about 3 hours, allowing the bones to grow.
Now we place them with the same water in a pot, add the sugar and cinnamon and cook for 30 to 40 minutes.
Let them cool and then refrigerate and serve very cold. If you like you can accompany them with a little cream, although I prefer them without anything.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 5 minutes and the cooking time is 40 minutes.
This recipe is designed for 12 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
