DESSERTS

Postres

Desserts as the final course of a meal were rare in the Spanish colonial period. Native Americans had no tradition of sweet foods at all, though they embraced the fruits introduced by the Spanish. The colonists brought memories of sweet dishes from the mother country, many of them rich custards, but sugar was scarce and settlers rationed their supplies of honey and spices for holidays and fiestas.

Happily, Rancho de ChimayĆ³ suffers from none of these limitations today. The desserts that used to be saved for special occasions now appear in time-honored, refined forms on a daily basis. Better still, perhaps, they are relatively simple to make at home and offer a soothing finish to a traditional New Mexico meal.