Ingredients
Scale
- 300 g day-old French-style rolls (about 5 medium rolls)
- 30 g butter (2 tablespoons)
- 400 g chancaca or dark panela
- 300 ml water (1 ¼ cups)
- 1 cinnamon stick
- 3 whole cloves
- 2 g anise seeds (½ teaspoon)
- Peel of 1 orange, with the white pith removed
- 60 ml orange juice (¼ cup)
- 50 g shredded coconut (½ cup)
- 50 g dark raisins (⅓ cup)
- 40 g chopped walnuts (⅓ cup)
- 40 g chopped pecans (⅓ cup)
- 150 g unsalted queso fresco, cut into cubes (1 cup)
- 30 ml port wine (2 tablespoons)