Arroz con Leche (“Rice With Milk”): Arroz con leche is a popular treat found all over Latin America. It is a heavy pudding made (of course) with rice and milk, but also sugar, cinnamon and sometimes raisins or vanilla.
Suspiro de Limeña (“Sigh of a Woman From Lima”) This oddly-named but delicious dessert is a Lima institution, but can be found elsewhere in the country. It consists of two parts. The first is a thick caramel made of egg yolks, sugar, condensed or evaporated milk and vanilla. This is poured into small, individual-sized bowls. It is then topped with a meringue made of egg whites, port wine and sugar and whipped until thick. It is often topped with ground cinnamon. According to legend, it was given its name by famous writer and poet José Galvéz, who said it was “as sweet and soft as the sigh of a young woman from Lima.”
Ranfañote (Peruvian-style Bread Pudding): Ranfañote is a favourite traditional dessert that has existed in Peru for centuries. It is a thick, syrupy, sweet, chunky pudding made of bread cubes, molasses, anise seeds, orange peel, cloves, nuts, sweet wine, and cheese, although ingredients vary according to different family recipes passed down over generations. All of the ingredients are sort of stewed together and the end product is served warm.
Turrón de Chocolate (Heavy Chocolate Cake): Turrón de Chocolate differs from most chocolate cakes in that it is extremely dense and compact and contains nuts, almost more like a brownie. In Peru, they don’t skimp on the chocolate and this dessert packs quite a punch in taste (and calories). Most versions are made with a hint of vanilla. It is generally served cold.
Turrón de Doña Pepa (“Madame Pepa’s Cake”): Traditionally only enjoyed during the October festivals in Lima, Turrón de Doña Pepa is a cake made of flour, eggs, anise seeds, butter and salt and then topped with a syrup made of molasses, cloves and orange rind. As a final touch, it is then sprinkled with tiny, round, brightly colored candies that give it a very festive look. According to legend, Doña Pepa was a slave during the colonial days who was partly paralyzed before praying for a miracle during the October religious processions. Her miracle granted, Doña Pepa returned every year to sell her pastry, the recipe for which had appeared to her in a dream after her cure. Whether the legend is true or not, Peruvians consume great quantities of Turrón de Doña Pepa during the festivals.
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