Mazamorra Morada – Purple Corn Pudding

Mazamorra Morada – Purple Corn Pudding (Peru)

A vibrant and comforting Peruvian dessert, Mazamorra Morada is a naturally purple pudding made from purple corn, simmered with tropical fruits and warm spices. Lightly sweet and subtly tart from lime, it’s thick, silky, and packed with fruity, aromatic notes, making it a truly unique Andean treat.

Ingredients:

• 4 dried purple corn cobs
• 11 cups (2640ml) water
• 3 cinnamon sticks
• 1 tsp (4.9ml) whole cloves
• Rind of 1 pineapple
• 1 cup (240ml) pineapple, diced
• ½ cup (120ml) prunes
• ½ cup dried (120ml) apricots
• ½ cup (120ml) dried cherries
• 1 cup (240ml) granulated sugar
• ½ cup (120ml) cornstarch
• 3 limes, juiced

Method:

Add the purple corn cobs, cinnamon sticks, cloves, pineapple rind, and 10 cups of water to a large pot and bring to a boil over high heat. Lower the heat to a simmer and cook for 1 hour.

Strain out all the solids and return the liquid to the pot. Add the diced pineapple, prunes, apricots, cherries, and sugar and heat to a gentle simmer. Continue simmering the pot for 20 minutes.

Mix together the cornstarch and remaining 1 cup water to form a slurry. Pour the slurry into the pot while stirring and continue to stir for 5 minutes, or until the mixture starts to thicken. Add the lime juice and take the mixture off the heat.

Serve warm or chilled in small bowls.