CAPIROTADA

For the syrup:

6 oz. piloncillo (unrefined sugar cones) or ¾ cup brown sugar

1 tsp. allspice, ground

6 -inch piece of cinnamon, broken up

8 whole cloves

1 1/2 Cups water

1 Cup dry red wine

1 stick (4 oz.) unsalted butter, plus extra for baking dish

1 ripe plantain (soft, blackened), diced (1/2 inch)

1 large apple, peeled, diced (1/2 inch)

3/4 Cup raisins

1/2 red wine

1 Cup pecans, toasted in 350 degree oven for 20 minutes

1/2 Cup almond slices toasted in 350 degree oven for 5 minutes

15 oz. pkg. V&V SUPREMO® QUESO FRESCO or QUESO *RANCHERITO®, diced (½ inch)

8 1/2 slices French style bread, diced (1/2 inch)

4 large eggs

1 1/2 Cups milk

1 tsp. cinnamon

2 tsp. vanilla extract

1/2 Cup sugar

1 cup V&V SUPREMO® CREMA SUPREMO® or CREMA *RANCHERITO® sour cream mixed with 1 tbsp. honey.

Preheat oven to 350 degrees.
Butter a 9×12 inch baking dish.
Place all syrup ingredients in saucepan, bring to boil, reduce heat to low, simmer for 20-25 minutes, or until reduced to 1 ½ cups. Strain syrup, discard solids.
Place raisins and ½ cup wine in saucepan over medium heat for 5 minutes, or until wine is absorbed.
Heat large skillet over medium flame, add 4 oz. Butter. When melted add diced plantains, and cook, stirring until browned. Add apples and cook 1 minute.
Place all dry ingredients in large bowl, including plantains, apples and butter from skillet. Add syrup to bowl, mix well. Place ½ the mixture in the baking dish.
Whisk custard ingredients together in separate bowl. Pour ½ of the custard over the layer in the baking dish. Add the remaining dry ingredients, and pour the rest of the custard over.
Press down on top of mixture with your hands. Place in oven for 45 minutes.
Remove from oven and serve with sour cream and honey mixture.

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