Ante De Duraznos

This recipe appears in Alejandro Valdés’ ‘Novísimo Arte de Cocina’, a fascinating Spanish-language cookbook published in 1831. The early 19th century was a time of culinary innovation, when the mixing of New and Old World ingredients led to unique desserts that balanced tradition and indulgence. Preserved fruits like peaches and a variety of nuts reflected both the bounty and the preservation techniques of the time—essential for a world without modern refrigeration. The ‘ante’ is a historic Iberian dessert, commonly a layered or trifle-like sweet, and the use of mamón (a type of light cake) and spiced syrups was typical in festive or upper-class households. Recipes like this bridge European and Mexican influences, highlighting the evolving culinary identities of the period.

In the 1830s, cooks would have used a large mortar and pestle to grind nuts and meld the paste—a time-consuming but rewarding process. A sharp knife would slice the preserved peaches and mamón. The syrup and wine would be poured from ceramic jugs or glass, and the dessert itself would be assembled in ceramic or glass serving dishes, perhaps even crystal bowls if the household was wealthy enough. No refrigeration was available, so the assembled dessert would rest in a cool pantry or cellar before serving.