Recipes

Fresh Figs with Cheese

Fresh Figs with Cheese

Higos con Queso
When Catholic missions were established in Baja, Mexico, in the 1500s, the Spanish Franciscan missionaries introduced figs to the region, where the purple-black Mission fig is still grown. Fresh figs are very perishable and are best eaten within a day or two of purchasing. Figs and cheese are divine together. Mexican-style panela cheese, with a slightly spongy, but firm texture, is a perfect partner and has become widely available. Clusters of seedless grapes may be added to the arrangement, if desired.
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Ingredients

Makes 4 servings

  • 12 fresh ripe figs
  • 6 ounces panela cheese cut into fat strips (½ inch × 3 inches)

Instructions

  • Cut the figs in half from stem to tip.
  • Arrange the fig halves cut side up, alternating with the cheese on a serving plate.
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Course; Cheese / Fruit
Cuisine; Mexican

Plums in Orange Sauce

Plums in Orange Sauce

Ciruelas en Salsa de Naranja
Boxes of ripe red plums appeared in markets and on the street during an early summer trip to Mexico City. Many people were eating plums out of hand with juice dripping through their fingers. Mexicans love fresh fruits of every kind, and these little plums were clearly in season. Fresh plums are wonderful poached in orange juice and honey. These are served cold with the reduced poaching syrup poured on top. Add a dollop of whipped cream or a scoop of ice cream, if you like.
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Ingredients

Makes 4 servings

Instructions

  • In a saucepan, mix the orange juice, lime juice, and honey.
  • Add the cinnamon stick and bring to a boil over medium heat.
  • Add the plums, reduce the heat to low, cover and cook, turning the plums once or twice until they are tender, but not soft or falling apart, about 6 to 8 minutes, depending on the size and ripeness of the fruit.
  • Using a slotted spoon, transfer the plums to a bowl.
  • Discard the cinnamon stick.
  • Bring the liquid to a boil over medium-high heat and cook until reduced by about half.
  • Pour the syrup over the plums, cover and refrigerate until cold, at least 1 hour and up to overnight.

Notes & Wine Advice

Serve cold.
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Course; Dessert
Cuisine; Mexican

Peaches with Vanilla Ice Cream

Peaches with Vanilla Ice Cream

Melocotones con Helado
When we first traveled to Mexico more than thirty years ago, peaches with ice cream, melocotones con helado, were served in most fancy Mexico City restaurants. Invariably, the peaches were canned. On a recent trip to Mexico City, Chef Ricardo Muñoz Zurita introduced me to a variety of fresh peach grown in Mexico. It was small and ordinary looking, but very sweet. It revived the memory of those earlier peach desserts and how good they could be with fresh peaches. This dessert is a delicious way to enjoy ripe peaches, when in season, with ice cream and toasted nuts. Sometimes I drizzle chocolate syrup over the top.
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Ingredients

Makes 4 servings

  • 1 pint Vanilla Ice Cream or purchased ice cream
  • 4 ripe fresh peaches
  • 1 teaspoon fresh lime or lemon juice
  • ½ cup chopped toasted walnuts or pecans

Instructions

  • Prepare ice cream in advance, if using homemade.
  • Then, bring a large pot of water to a boil.
  • Dip the peaches in, 1 at a time, until the skins loosen, about 10 seconds.
  • Peel, pit, and cut the peaches in half.
  • Put in a bowl.
  • Add the lime or lemon juice.
  • Toss gently to coat to help prevent the peaches from turning brown for a short time.
  • Cover and refrigerate up to 2 hours.
  • Meanwhile, toast the nuts in a small, dry skillet over medium heat, stirring and shaking the pan, until fragrant and lightly toasted, 3 to 4 minutes.
  • Serve the peaches cold, cut side up, in small dessert bowls with ice cream spooned into the cavities.
  • Sprinkle lightly with nuts.
  • Drizzle a little chocolate syrup on top, if desired.
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Course; Dessert / Fruit
Cuisine; Mexican

Peaches and Strawberries with Vanilla Pudding

Peaches and Strawberries with Vanilla Pudding

Melacatones con Natillas y Fresas
Poached fresh peaches, nestled in heavenly vanilla pudding studded with bright juicy strawberries, is a dessert worth waiting for. Use wonderful ripe peaches. San Angel Inn, a great restaurant in Mexico City, matches fresh fruits with natillas, the classic Mexican Vanilla Pudding. Whenever the dessert cart stops at my table, I'm tempted by this sweet dish. Peaches and strawberries are both grown in a variety of agricultural areas of Mexico.
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Ingredients

Makes 4 servings

Instructions

  • In a wide 3-quart, nonreactive pot, bring the water and sugar to a boil over high heat, stirring to dissolve the sugar.
  • Reduce the heat to low, add the peach halves and vanilla.
  • Poach slowly, uncovered, until the peaches are barely tender when pierced with tip of a sharp knife, 10 to 20 minutes, depending on the ripeness of the peaches.
  • Transfer the peaches and the syrup to a bowl.
  • (Rinse and dry the vanilla bean.
  • Store to use again.
  • ) Cover and refrigerate until cold, about 4 hours or overnight.
  • Make the pudding and chill until shortly before serving.
  • To serve, spoon a serving of pudding into 4 dessert dishes.
  • (Save remaining pudding for another use.
  • ) Place 1 peach half in each dish, rounded side up.
  • Garnish each serving with strawberries and a sprig of mint.
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Course; Dessert / Fruit
Cuisine; Mexican

Oranges and Strawberries with Tequila

Oranges and Strawberries with Tequila

Cold, juicy oranges and bright red strawberries, mixed with a bit of tequila, make a memorable dessert or a festive starter for breakfast or brunch. (You may want to inform your guests that the fruit has a little kick.) Prepare the fruit a few hours in advance to allow the flavors to marry. Use seedless navel oranges to make this dish easier to prepare. Pink grapefruit segments are also an alternative for oranges. You would need 2 medium grapefruits.
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Ingredients

Makes 4 servings

Instructions

  • Peel the oranges, and remove the white pith.
  • Cut into bite-size pieces and put into a medium bowl.
  • Add the sugar, tequila, and orange liqueur.
  • Stir to combine.
  • Cover and refrigerate about 4 hours, stirring occasionally, to distribute the juices.
  • About 1 hour before serving, rinse the strawberries and remove the stems and leaves.
  • Cut the berries in half and add to the oranges.

Notes & Wine Advice

Serve cold in individual bowls with the juices. Garnish each serving with a sprig of mint.
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Course; Fruit
Cuisine; Mexican

Strawberries and Bananas in Walnut Sauce

Strawberries and Bananas in Walnut Sauce

Fresas y Plátanos en Nogada
Simple fruit desserts often make just the right finish after a spicy meal. Sweet, juicy strawberries teamed with bananas are a pretty and delicious dessert when drizzled with creamy walnut sauce. Scatter a few chopped walnuts on top, if desired.
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Ingredients

Makes 4 servings

  • 1 cup Walnut Sauce
  • 16 ripe red strawberries hulled, rinsed, and sliced lengthwise
  • 2 medium bananas peeled and sliced on a diagonal into 1⁄4-inch-thick ovals
  • ½ teaspoon sugar or to taste
  • Coarsely chopped walnuts optional
  • Mint sprigs

Instructions

  • Prepare walnut sauce.
  • Then, on each of 4 dessert plates, arrange the strawberries and bananas in overlapping lines.
  • Taste the walnut sauce and add sugar to taste, if desired.
  • Drizzle 1 to 2 tablespoons of the sauce over the fruit, but do not cover completely.
  • Scatter chopped walnuts on top, if desired, and garnish each serving with a sprig of mint.
  • The remaining walnut sauce can be passed at the table.
  • (Leftover walnut sauce keeps, refrigerated about 5 days.
  • )
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Course; Dessert / Fruit
Cuisine; Mexican

Strawberries with Mexican Eggnog

Strawberries with Mexican Eggnog

Fresas con Rompop
Fresh strawberries were abundant in San Miguel de Allende during a winter visit several years ago, since Irapuato, the nearby strawberry capital of Mexico, was in full harvest. We enjoyed ripe, red berries topped with rompope, Mexico's well-known eggnog rum drink that's sold in liquor stores. It's also very easy to make your own. Rompope has a creamy texture like a liquidy vanilla custard.
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Ingredients

Makes 4 servings

Instructions

  • Prepare eggnog drink, if making homemade.
  • Prepare whipped cream, if using.
  • Then, put the cleaned berries in a bowl and toss gently with the sugar.
  • Cover and refrigerate at least 30 minutes and up to 2 hours.
  • Divide among 4 dessert bowls.
  • Pour ¼ cup rompope into each serving.
  • Add a dollop of whipped cream, if using.
  • Garnish each serving with a mint sprig.
  • (Leftover rompope keeps 3 to 4 weeks, refrigerated.
  • )
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Course; Dessert / Fruit
Cuisine; Mexican

Plantains with Vanilla Sauce and Pecans

Plantains with Vanilla Sauce and Pecans

Plátanos Machos con Natillas y Pecanas
Large, starchy cooking bananas called plantains are often sold when the skin is still green, but they are ripe when the skin is nearly black and the fruit feels slightly soft to the touch. When plantains are sautéed, they become golden brown and sweet. Regular sweet, yellow bananas can be used, but they should be firm and not too ripe.
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Ingredients

Makes 4 servings

Instructions

  • Prepare ½ recipe of the vanilla pudding.
  • Then, peel the plantains and slice on a diagonal into ovals about 1⁄4-inch thick.
  • Melt the butter in a medium skillet over medium heat.
  • Sauté the plantains, in batches, until golden brown on both sides.
  • Arrange on 4 warm dessert plates.
  • In the same skillet, over medium heat, add the rum, sugar, and cinnamon.
  • Stir to deglaze the skillet.
  • Spoon the glaze over the warm plantains.
  • Divide the plantains among 4 dessert plates.
  • Spoon about ¼ cup of vanilla pudding over each serving.
  • Sprinkle with the pecans.

Notes & Wine Advice

Serve at once. (Cover and refrigerate any left over pudding for a midnight snack.)
 
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Course; Dessert / Nuts
Cuisine; Mexican

Caramelized Bananas with Mexican Eggnog Sauce

Caramelized Bananas with Mexican Eggnog Sauce

Plátanos Dulce con Rompope
Mexican desserts are often sweet and rich just like this one. A small serving is exquisite and comforting. I like to add small, crisp chocolate cookie, such as Chocolate Pecan Cookies to munch with the dessert. Rompope, the eggnog dessert sauce for the bananas, is very easy to make, or can be purchased in some specialty liquor stores.
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Ingredients

Makes 4 servings

Instructions

  • Prepare ½ recipe eggnog drink, if using homemade.
  • In a small, dry, heavy saucepan or nonstick skillet cook the sugar, stirring over medium heat until melted and golden brown.
  • Remove the skillet from the heat.
  • Stir in the butter and juices.
  • (Some of the caramel may harden, but will melt again.
  • )
  • Return pan to the heat and cook until blended and the caramel melts, 5 to 8 minutes.
  • Add the bananas and turn to coat with the caramel.
  • Cook 1 to 2 minutes until heated through and slightly softened.
  • To serve, spoon 3 tablespoons rompope into each of 4 small dessert bowls.
  • Divide the bananas evenly and spoon 2 to 3 tablespoons of the sauce over each serving.

Notes & Wine Advice

Serve warm.
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Course; Dessert / Fruit
Cuisine; Mexican

Bananas Victoria

Bananas Victoria

Dulce de Plátanos Victoria
Years ago, this banana dessert was on the menu of the beautiful Hotel Victoria in Oaxaca, Mexico. This is my version of the dessert.
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Ingredients

Makes 4 servings

Instructions

  • Preheat the oven to 350°.
  • Put the walnuts in a medium bowl.
  • Mix in the brown sugar, raisins, cinnamon, orange juice, and vanilla.
  • Peel the bananas.
  • Cut lengthwise in half, and place them close together, cut side up, on a foil-lined baking sheet.
  • Top the bananas evenly with the nut-raisin mixture.
  • Drizzle the butter over all.
  • Cover with another sheet of aluminum foil.
  • Seal tightly.
  • Bake 25 minutes, or until the bananas are soft and the sauce bubbles.

Notes & Wine Advice

Serve warm on dessert plates with ice cream.
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Course; Dessert / Fruit
Cuisine; Mexican