Josefa jaramillo dibujada con dulces

The history of many Peruvian desserts is related to the traditions and customs of this country. Recipes that date back centuries and that have been passed down for generations to become symbols of national identity. One of them is the Turrón de Doña Pepa, considered a culinary heritage of Peru.

Twinned with the feast of the Señor de los Milagros (Lord of Miracles), this colorful dessert is a favorite of all Peruvians. And is that nobody resists its sweet combination of flavors that seduces the palate. Any time of the year is ideal to enjoy the classic turrón (nougat), but it is in October that it acquires greater prominence due to the Lord's blessing.

A story of redemption and hope

The origin of this traditional dessert dates back to viceregal times, with the history of Doña Josefa Marmanillo. This woman, who lived in the Cañete Valley -very close to Lima-, was an Afro-Peruvian slave well known for being a great cook. One of her greatest recipes was the turrón. Unfortunately, Josefa suffered from a strange disease that eventually paralyzed her arms. This ailment allowed her to be freed from her patterns, however, it affected her work.

In this situation, Josefa decided to go to the procession of the Señor de los Milagros to implore for her healing. So big was her devotion that, according to the people of yesteryear, the miracle was granted. In gratitude to the Señor de Pachacamilla, she returned the following year and offered him her popular turrón. This custom was repeated every year, until the dessert captivated not only Christ, but all his devotees.

Until today, the people from Lima, including children, desperately seek to taste a bite of the delicious Turrón de Doña Pepa, as if the great Josefa were still alive.

Doña Pepa's Turrón is considered a culinary heritage of Peru. Credit: PromPeru.

Learn the recipe

To prepare this classic dessert at home you must add in a pan a tablespoon of sesame seeds and two tablespoons of anise and toast over low heat. Then, in a deep plate, add 4 cups of prepared flour, previously sifted. Make a hole in the center of the flour and include in it 5 egg yolks, 400 grams of butter with salt, 3 tablespoons of sugar and the anise with the toasted sesame seeds.

Next, mix and knead all the ingredients until you get a smooth and homogeneous texture. Form 8-inch sticks on a surface coated with flour and then place them on butter paper. Put this preparation in the oven, at 356 °F for 20 minutes, and then let it cool.

To make the honey, add two quinces, cut into quarters, half a pineapple peel, two quartered apples, a banana peel, two cinnamon sticks, four cloves, and cover them completely with water. Cook them over medium heat until the fruits fall apart. Then, with the help of a colander, strain the liquid and reserve it.

After that, place a ball of chancaca in another pot, add two cups of brown sugar and cover this combination with double the water. Add two units of fig leaves and cook over medium heat until it takes on a honey appearance. Add the fruit reduction from the previous pot and continue mixing until you get a honey texture.

Then, place the cold sticks on butter paper, one next to the other, covering any holes that may form. Cover them with the honey and mount another cross layer on them. Complete a total of three layers. Decorate them with colored sprinkles on the surface and carefully cut the edges. Finally, enjoy this delicious Turrón.

Sources: Correo / Hispanonewjersey / Notiamerica

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