Rinse the dried peaches (huesillos) thoroughly. Place them in a large bowl and cover with cold water. Let them soak overnight, or for at least 8 hours, until rehydrated and plump.

Once rehydrated, drain the peaches, reserving the soaking liquid. In a large pot, combine the rehydrated peaches, reserved soaking liquid, sugar, cinnamon stick, and orange peel (if using). Add enough fresh water to bring the total liquid to about 1.5 liters.

Bring the mixture to a boil, then reduce heat and simmer gently for 30-40 minutes, or until the peaches are tender and the syrup has thickened slightly. Remove from heat and let cool completely.

While the peaches are cooking, rinse the husked wheat (mote) under cold water. In a separate pot, combine the mote with 3 cups of fresh water. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the wheat is tender but still has a slight bite. Drain and rinse with cold water to stop the cooking process.

Once the peach syrup and mote are completely cooled, combine them in a large pitcher or bowl. Stir well and chill in the refrigerator for at least 2-3 hours before serving.

To serve, spoon some mote and 1-2 peaches into a tall glass, then fill with the sweet syrup. Enjoy cold.