Cherry Apricot Capirotada - Kitchen Wrangler | Melissa Guerra

Name: Cherry Apricot Capirotada - Kitchen Wrangler | Melissa Guerra
Ingredients: 2 qt. water (2lt); 1 lb. piloncillo cones (500g – substitute firmly packed brown sugar); 2 pc. star anise; ½ tsp. anise seeds (1g); ½ tsp. cloves (1 gr); ½ tsp. whole black pepper (1 gr); 2 sticks cinnamon; 1.5 sticks butter (173g); 1 small bunch of green onions (about 6-8), chopped; 1 lb. stale bread, broken into pieces (500g); 8 oz. cheese (250g) cut into ¼” cubes (.6cm); 4 oz. pecan halves (125g), roughly chopped; 6 oz. dried pitted apricots (170g); 8 oz. dried cherries, (250g) blueberries or mixture of your favorite dried fruits

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Every Easter we make a huge batch of capirotada to enjoy with the family, but there is no reason that we can't update this traditional dessert!

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Ingredients

2 qt. water (2lt)
1 lb. piloncillo cones (500g – substitute firmly packed brown sugar)
2 pc. star anise
½ tsp. anise seeds (1g)
½ tsp. cloves (1 gr)
½ tsp. whole black pepper (1 gr)
2 sticks cinnamon
1.5 sticks butter (173g)
1 small bunch of green onions (about 6-8), chopped
1 lb. stale bread, broken into pieces (500g)
8 oz. cheese (250g) cut into ¼” cubes (.6cm)
4 oz. pecan halves (125g), roughly chopped
6 oz. dried pitted apricots (170g)
8 oz. dried cherries, (250g) blueberries or mixture of your favorite dried fruits