Traditionally, capirotada is served during Lent and Easter time, and is made with the same ingredients every year…bread, cheese, prunes, and raisins. But let’s think about changing it up a bit this year, okay? Cherry Apricot Capirotada is a modern twist of a classic dessert.
Capirotada Recipes have Changed
In reality, capirotada has morphed quite a bit in its lifetime. Originally, it was a meat, potato and onion casserole that was made in Spain, but eventually it changed to a meatless casserole. The historical records that I have seen make the original version sound like shepherd’s pie, vastly different from the sweet dessert we enjoy today. My point is: don’t worry about changing the traditional recipe. It has already changed a lot over the years.
Even though capirotada is essentially a bread pudding, you will notice that it does not contain any eggs. I have seen other variations of capirotada that include coconut, peanuts, syrup, or canned peaches, but this is the version that I picked up from a friend many years ago. It is still my favorite way to make capirotada.
What Does Capirotada Mean?
The name capirotada is mysterious also. The word capirote is the name of a hooded cape that Capuchin monks would wear. The word for cappuccino comes from the same root as well. Perhaps the dish capirotada (and maybe cappuccino also) were made by the monks. Or, maybe the dish got its name because of its brown color, similar to the monks robes. Because capirotada is served during Lent, that might give us further clues to its religious affiliation.
Regardless of its history, capirotada remains a favorite Springtime treat. Of course, you can make it the traditional way by simply switching out the apricots for prunes, and the cherries for raisins. However, it is getting more difficult to convince the kids a prune dessert is delicious. If you include cranberries, dates, cherries, figs or blueberries, I believe everyone will stick around after the Easter egg hunt to share Cherry Apricot Capirotada with the family.
Sorry, it is not possible to make a small capirotada. This is a big recipe! But that just means you need to invite more family and friends over to enjoy the tradition!
When I have dissolved piloncillo in simmering water it takes much longer than 5 minutes. Do you break it up before it goes into the water? I have tried breaking it but it is nearly impossible.
Hi, piloncillo dissolves at different rates when the cones are older or more fresh. In my experience, the ones that have sat on my shelf for awhile take longer to dissolve. Don’t try breaking them up until they have fully soaked and softened, especially with an older piloncillo. You might spill some hot water on yourself, because those older piloncillo take soem serious force to break up! If the piloncillo was manufactured over a year ago, it is still fine for eating, but all of the moisture has dried out. It will just take longer to turn into a syrup. Hope this helps, let me know. thanks for writing!