Zurracapote Recipes

Steps:

• For the zurra red wine syrup: In a pot, combine wine, sugar, juniper berries and cinnamon stick. Place over low heat and stir just until sugar has dissolved; do not bring to a boil.
• Pour over apricots and raisins. Let stand 20 minutes. Strain over a bowl and reserve fruit and syrup separately. Discard juniper berries and cinnamon stick. This makes more than needed (2 cups syrup and 1 1/2 cups fruit), but syrup and fruit may be stored separately, covered and refrigerated, for up to 1 month.
• For the zurracapote: In a 3-quart container, combine the zurra syrup, wine, liqueur and vodka. Refrigerate until chilled, at least 3 hours.
• To serve, divide punch between two 1 1/2-quart pitchers. Fill each of 12 tall glasses with ice, 1 slice lemon and a spoonful of diced apple. Divide remaining lemon and apple, 1/4 cup apricot-raisin mixture and 2 cups ice cubes between the pitchers. Pour 5 ounces zurracapote into each glass, and top with 1 ounce of Sprite, or to taste. Stir before serving.

Steps:

• Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
• Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.