Years ago, eating a mazamorra morada was a bit of a chore, because the dried fruit used always had seeds, and one had to keep discarding them with every bite. Nowadays, however, the fruit comes seeded… much better for everyone! I like to experiment and change things every now and then, so sometimes I add dried cranberries, cherries, and blueberries to this homey dessert, instead of the usual prunes and guindas
Ingredients
3 pounds ears maíz morado (purple corn)
3 cloves
3 cinnamon sticks
1 pineapple, peeled and chopped
1 Granny Smiths apple, peeled and cored
1 quince, peeled, cored and chopped
9 cups water
½ cup prunes
½ cup dried apricots
½ cup sweet potato starch (or potato starch)
1 ½ cups sugar
1 lime
Ground cinnamon
Instructions
Break the dried corn in several pieces.
Put in a heavy saucepan along with the cloves, cinnamon sticks, pineapple peels, apple and quince peels and cores, and water. Bring to a boil over high heat, and cook for 15 minutes. Turn the heat to medium and cook partially covered for 1 hour and 30 minutes, or until reduced to 6 cups.
Strain, reserving the liquid. Discard the solids.
In the same saucepan put the liquid, 2 cups chopped pineapple, chopped apple, prunes, apricots, and sugar. Bring to a boil, turn the heat to medium and cook for 20 minutes to soften the fruits.
In a bowl, dissolve the potato starch in a little purple corn liquid or water, and add to the saucepan, stirring constantly. Cook for 5 more minutes.
Turn off the heat, and add the lime juice.
Serve in ramekins or glasses, sprinkled with ground cinnamon
Nutrition Information
Serve size: 100 gr Calories: 58 Fat: 1 g Saturated fat: 1 g Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 12 g SodiumSodium: 0 Fiber: 4 g Protein: 1 g Cholesterol: 0 mg
Recipe by PERU DELIGHTS at https://perudelights.com/mazamorra-morada-the-sweet-taste-of-independence/