Happy Valentine’s Day.
Capirotada is what we had last night for dessert. Some credit for this dessert has to go to Sunita because she set me off looking for something different to make using star anise. I was gifted a bottle of this sometime back and have used it only to make biryani, so far. I found a few unusual recipes with star anise but Capirotada caught my fancy. It has an exotic name and then the recipe had so many flavors in it that it seemed impossible they could all complement each other in one dish.
Capirotada is a bread pudding that is common in Mexico and traditionally eaten during Lent. It is made of layers of toasted bread soaked in syrup and with raisins, peanuts, fruit (banana and/ or apple)) and cheese. The syrup is made from water to which a Mexican brown sugar called Piloncillo and spices like cinnamon, cloves, star anise, etc have been added.
Apparently, there are as many variations of this pudding as there are people who make it! What is constant in every Capirotada recipe is a bread base with a spice infused sweet syrup, fruit, nuts and lots of cheese. A salty cheese, and in a large quantity, would seem to be an odd thing to add to a dessert. But there are versions which have onions and tomatoes, too!!
Here’s my version and an Indian edition of Capirotada.