Jucho, a traditional beverage from the Ecuadorian highlands, symbolizes gratitude for the fertility of the Earth. Exotic fruits such as capulines and peaches cooked in syrup create a flavor that blends sweetness and spicy aromas. Its preparation, with hints of cloves, pepper, and cinnamon, results in a versatile delight, perfect to enjoy cold or hot.
The Jucho recipe combines emblematic flavors of the region, blending into an aromatic and slightly sweet mixture.
It is perfect for enjoying at any time of the year, whether cold or hot.
The peaches and capulines are cooked with traditional spices until achieving a smooth and delicious texture.
Jucho
Ingredients
10 Peeled peaches without the seed
2 cups of Capulines
100 grams of Panela (unrefined cane sugar)
1 ½ liter of Water
5 Cinnamon sticks
8 Sweet pepper grains
8 Cloves
100 grams of Sweet potato starch
2 cups of Sugar
Preparation
Step 1 : In a saucepan, place the water, sugar, cloves, pepper, and cinnamon to boil.
Step 2 : Add the peaches and cook until tender.
Step 3 : Then, incorporate the capulines and the starch dissolved in a little water.
Step 4 : Continue cooking for approximately 10 minutes until achieving a slightly thick consistency.
Step 5 : Sweeten with panela.
Step 6 : The preparation can be enjoyed cold or hot.
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