Peru · Peru

Mazamorra Morada (Peruvian Purple Corn Dessert)

Name: Mazamorra Morada (Peruvian Purple Corn Dessert)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6 servings
Cuisine: Peru
Ingredients: dried purple corn (maiz morado) 200 g; water 2 l; pineapple peel 100 g; apple, quartered 1 pieces; quince or pear 1 pieces; cinnamon stick 2 pieces; cloves 4 pieces; sugar 150 g; sweet potato starch or cornstarch 50 g; lime juice 15 ml; raisins 50 g; dried prunes 50 g

A thick purple corn pudding spiced with cinnamon and cloves, served with dried fruit.

70 minutes · 6 servings · Moderate

Mazamorra morada is the Peruvian answer to puddings made from something grown at altitude, and the purple corn gives both colour and a faintly sweet, earthy taste. The pudding is thick enough to hold a spoon upright and is scented with warm spices rather than sweetness alone. Around Cusco and in the Andes it is sold in tall glasses as an afternoon cooler.

Ingredients

dried purple corn (maiz morado)200 g
water2 l
pineapple peel100 g
apple, quartered1 pieces
quince or pear1 pieces
cinnamon stick2 pieces
cloves4 pieces
sugar150 g
sweet potato starch or cornstarch50 g
lime juice15 ml
raisins50 g
dried prunes50 g

Directions

1
Simmer purple corn with pineapple peel, apple, quince, cinnamon and cloves in water 50 minutes.
2
Strain; return liquid to pot.
3
Dissolve starch in cold water; stir into liquid; cook 5 minutes until thickened.
4
Add sugar, lime juice, raisins and prunes; cool.
5
Serve chilled.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content