Mote con huesillo

Preparation

1. 1

   Soak the husked wheat 12h ahead, then cook 2h in water until very tender.

2. 2

   Rehydrate the dried peaches in water with sugar and cinnamon for 1h over low heat.

3. 3

   Let the peach syrup cool completely.

4. 4

   Divide the cooked wheat among tall glasses.

5. 5

   Add a whole peach and cover generously with the well-chilled syrup.

6. 6

   Serve very cold, with a spoon and a straw.