Chilean Mote con Huesillo: Dried Peaches & Wheat Berries in Spiced Syrup

Rinse the dried peaches thoroughly under cold water. Place them in a large bowl with 3 cups of water and let them soak overnight, or for at least 8 hours, until plump and rehydrated.

In a separate bowl, rinse the pearled wheat (mote) several times until the water runs clear. Soak the mote in 2 cups of water for at least 4 hours, or overnight.

Drain the rehydrated peaches, reserving the soaking liquid. In a medium saucepan, combine the peaches, their reserved soaking liquid, 1 cup of fresh water, the granulated sugar, and cinnamon sticks. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 30 minutes, or until the peaches are tender and the syrup has thickened slightly.

While the peaches are simmering, drain the soaked mote. In a small saucepan, combine the drained mote with 1 cup of fresh water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 20-25 minutes, or until the wheat berries are tender but still chewy. Drain any excess water.

Remove the cinnamon sticks from the peach syrup. If using, stir in the vanilla extract. Allow the peach mixture to cool completely to room temperature, then chill in the refrigerator for at least 2 hours.

To serve, place a spoonful of the cooked mote into a tall glass. Add a few rehydrated peaches and then ladle the chilled cinnamon-spiced peach syrup over the top. Serve immediately.