A Lima symbol of the Mes Morado built layer by layer. Tender anise-scented sticks soak up a dark syrup of chancaca, fruit, and spices, while colorful sprinkles bring the festive contrast. Once the syrup shows between the cuts, the first slice rarely stays alone.
Turn what you find into an experience you can actually bring to your kitchen.
Boil a small portion of the water with the anise seeds for 2 minutes. Turn off the heat, cover, and steep for 5 minutes, until the aroma is clearly pronounced; strain and let the infusion cool to warm.
Mix the flour, baking powder, salt, sesame seeds, and a small portion of the sugar. Work in the shortening and butter with your fingertips until the mixture looks sandy; add the egg yolks and the anise infusion gradually, bringing the dough together without overworking it, until it is soft, even, and no longer sticky. Cover and rest for 15 minutes.
Shape the dough into sticks about 1 cm thick and arrange them close together without touching on a tray lined with parchment paper. Bake at 175°C / 350°F for 18 to 22 minutes, until firm and only lightly golden around the edges, not deeply toasted. Transfer to a rack and cool; they should feel tender and fragile, not hard like cookies.
Place the remaining water, apple, quince, pineapple, orange peel, fig leaf, cinnamon, and clove in a pot. Simmer gently for 20 minutes, until the fruit is very tender and the liquid smells deeply of fruit and spices. Strain, pressing the solids only lightly, and return the liquid to the pot.
Add the remaining sugar, the chancaca, and the lime juice to the strained liquid. Cook over medium heat for 15 to 20 minutes, stirring only occasionally, until the syrup is glossy, thick, and falls from the spoon in a heavy thread; with a thermometer, aim for about 112 to 114°C / 234 to 237°F. Remove from the heat and let the bubbling subside before assembling—the hot syrup can cause serious burns.
Arrange the first layer of sticks snugly together and spoon over some of the still-warm syrup. Build a second layer in the opposite direction, add more syrup, then finish with a third layer, filling any gaps with broken pieces so the turrón holds together without being crushed. Cover with the remaining syrup and the sprinkles, rest for 45 minutes, and cut once the layers hold together cleanly. Done! If the syrup shows between the sticks without turning them mushy, you already have a good reason to serve another piece. 😌
