Peruvian Mazamorra Morada Pudding
Mazamorra Morada is a popular Peruvian pudding-like dessert, typically served cold, featuring purple corn and various fruits.
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Instructions
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Boil water to rehydrate dried fruit; place fruit in a bowl and cover with hot water, then set aside.
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Combine purple corn, 10 cups water, pineapple rind, quartered quince (or green apple), cinnamon sticks, and cloves in a large pot.
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Bring the pot mixture to a boil, then cook uncovered for 30 minutes until the liquid is deep purple and quince is very soft.
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Strain the liquid back into the pot, discarding all solids.
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Mix 1/2 cup of the strained liquid with cornstarch until smooth, and set aside.
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Add sugar, reserved chopped pineapple, diced apple, rehydrated dried fruit, and a pinch of salt to the liquid in the pot.
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Bring this mixture to a boil, then simmer for 20 minutes, stirring occasionally, until the apple is soft.
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Whisk the cornstarch mixture into the simmering liquid and continue cooking, stirring constantly, for 5 minutes until thickened.
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Remove from heat, stir in the lime juice, and serve chilled or at room temperature, garnished with cinnamon.