Mazamorra Morada

Ingredients

Instructions

1. 1

   Rinse the purple corn briefly. In a medium saucepan, combine the purple corn, water, cinnamon stick, and cloves. Bring to a boil over high heat, then reduce to a steady simmer for 15 minutes, partially covered, until the liquid is deeply purple and fragrant.

2. 2

   While the infusion simmers, peel and dice the pineapple and quince into small, even cubes so they cook quickly and evenly.

3. 3

   Strain the purple corn infusion into a clean saucepan, pressing lightly on the solids to extract as much liquid as possible without forcing bits through the sieve. Discard the corn and spices.

4. 4

   Add the diced pineapple, diced quince, and sugar to the strained liquid. Bring back to a simmer and cook for 8 minutes, stirring occasionally, until the quince is tender but not falling apart.

5. 5

   In a small bowl, whisk the cornstarch with the cold water until completely smooth; any lumps now will remain in the pudding later.

6. 6

   Lower the heat. Stir the cornstarch slurry again, then pour it into the simmering fruit mixture in a thin stream while stirring constantly. Cook for 1 to 2 minutes, until the mazamorra thickens to a glossy, spoon-coating consistency. It will continue to thicken slightly as it stands.

7. 7

   Remove from the heat and stir in the lime juice to brighten the flavour. Let the mazamorra rest for 2 minutes before serving.

8. 8

   Divide into 2 bowls and finish with a light pinch of ground cinnamon. Serve warm, or let cool for a softer set.

Nutrition per serving

Notes

• •If you can find whole dried purple corn on the cob, break it into smaller pieces before simmering; chopped pieces release colour faster.
• •Dice the fruit quite small for a beginner-friendly 30-minute version; larger cubes will need more cooking time.
• •For a looser, drinkable-style mazamorra, reduce the cornstarch to 18 g.
• •This is also excellent chilled; it will thicken more after cooling.

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