Orange and Rose Petals Granita

Ingredients:

1 liter water
1/2 cup sugar
6 red roses
4 oranges, their juice
4 units anise

Preparing:

Freeze rose petals with water for 1 hour.
Break the ice with a fork and refrigerate for 1 more hour.
Repeat this step on more time.

Remove from freezer, liquefy the mixture, strain and freeze for 1 more hour.
Repeat the entire process with the orange juice and anise.

Liquefy both mixtures with sugar and serve.

Poached Quinces

Ingrdients:

6 quinces peeled
2 liters water
2 cups sugar
2 tbsp lemon juice
1 vanilla bean
1 cinnamon stick
2 satr anise

Preparing:

Cut quinces in half.
Combine the sugar with water and stir over low heat until sugar dissolves.
Add quinces, lemon juice and the spices.
Cover and simmer for 4 hours.

Sweet and Spicy Spoon Dessert

Ingredients:

600 g chancaca or molasses
250 g fresh cheese
150 g grated coconut
1 cup sweet wine or Port
2 slices fried bread
15 chopped nuts
1 tbsp butter
1/2 tbsp grated orange peel
1/2 tsp ground cloves
Anise seeds

Preparing:

Cook the chancaca with 1 cup water, anise, grated orange and the cloves.
Add the nuts, cheese, coconut and butter when the chancaca has dissolved.

Add the bread cut in small pieces and the wine to the 10 minutes.
Cook moving constantly until the mixture thickens for 5 minutes.

Yucca and Coconut Sweets

Ingredients:

2 cups grated coconut
2 cups grated crude yucca
1 cup grated cheese
1 cup sugar
2 tbsp grain anise
2 tbsp butter

Preparing:

Preheat the oven at 165ºC (350ºF).

Mix well all the ingredients.
Spill the mixture into a greased mold.

Bake for 30 minutes.
Let cool at room temperature and refrigerate for 1 hour.

Dust it with sugar and cinnamon.