How to Make Mazamorra Morada

Mazamorra morada, which translates into "purple pudding," is a traditional Peruvian dish made from purple corn. It's actually a pudding-like fruit compote loaded with a variety of fresh, dried fruits. This delightful purple dessert originated in Lima, Peru.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1/ lb. purple corn kernels
• 6 cups water
• 2 cups white sugar
• 6 whole cloves
• 1 cinnamon stick
• 1/2 fresh pineapple, peeled, cored and cubed
• 2 fresh quinces, peeled and sliced
• 2 apples, washed and chopped, unpeeled
• 6 tbsp. freshly squeezed lemon juice
• 1/2 lb dried plums
• 1/2 lb. dried apricots
• 1 lb. dried cherries
• 1/2 lb. dried peaches
• 2 peaches, peeled and coarsely chopped
• 2 pears, peeled and coarsely chopped
• 4 1/2 tbsp. cornstarch
• Ground cinnamon (optional)
• Whipped cream (optional)

1. Bring a large saucepan full of water to a boil and add the dried purple corn. Simmer it for about 30 minutes, until the water turns dark purple. Strain it and discard the corn, but reserve the purple water.

2. Return the purple water to the saucepan, and add more water, if necessary. Stir in the sugar, cinnamon stick, cloves, and all of the fruit, both dried and fresh.

3. Simmer the mixture for about 15 minutes, with the lid on, until the fruit is tender.

4. Remove the saucepan from the burner. Remove the cinnamon stick and cloves with a slotted spoon, and discard them.

5. Combine the cornstarch with a small amount of water in a mixing bowl. Stir with a fork.

6. Stir the cornstarch mixture into the fruit mixture and simmer it gently until it thickens. Stir in the freshly squeezed lemon juice.

7. Put the mazamorra morada in a casserole dish or individual serving dishes, and chill it before serving. Serve it as is, or with a sprinkle of ground cinnamon and a dollop of whipped cream.

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