Mote con Huesillo with Cinnamon

Instructions

1. Simmer dried peaches in the measured water with brown sugar and cinnamon until plump and fully softened, about 20–30 minutes.
2. Chill the fruit and syrup promptly in a shallow covered container to refrigerator temperature.
3. Cook and drain wheat berries according to their package directions; use the amount measured only after cooking, and chill promptly.
4. For this original cinnamon adaptation, add 1.5 g ground cinnamon to the prepared base and stir or blend until evenly dispersed; if it is a spice or chopped solid, hydrate, infuse or melt it in the warm phase, then strain if necessary.
5. Divide peaches and wheat berries between two tall glasses, spoon over cold spiced syrup and serve with dessert spoons.