October is also known as Mes Morado in Lima, Perú - this means we find decadent Turrón de Doña Pepa almost everywhere that month! Turrón de Doña Pepa is made up by layers of soft anise and sesame infused cookie dough and a spiced fruity chancaca (cane sugar) syrup assembled together, and usually topped with colorful candy. “Are those candied figs?” I asked. “Yes! Artisan made!” replied the vendor at Bodega Cleofé’s booth at the Ecological Fair. I HAD to try this, and am I glad I did! Soft, crumbly, infused cookie; spiced and fruity, not overpoweringly sweet, citrus slightly tangy syrup; over all a melt-in-your-mouth decadent bite. And don’t get me started on the candied pecans and figs, adding the perfect crunch and juiciness. *** “Son higos acaramelados?” pregunté. “Sí! Todo preparado artesanalmente!” respondió el vendedor del puesto de Bodega Cleofé en la Ecoferia. Turrón de Doña Pepa Artesanal? TENGO que probarlo. Cada delicioso bocado se deshacía en boca: galleta perfumada, suave, liviana.. combinada a la perfección con una miel frutada citríca, especiada; sin ser demasiado dulce. Las pecanas acarameladas ponían el crocante justo, y los higos: una explosión de frescura y dulzura. Definitivamente no hay nada como lo artesanal!