The main ingredient for a Mazamorra morada recipe is maiz morada, Peruvian purple corn.
Follow the steps below to make your own authentic peruana Mazamorra morada.
- 1 lb Maiz Morada - Dried Purple Corn
- 1 Pineapple, Peeled & Chopped, Keep Rind
- 1 Quince, Peeled, Cored and Chopped, Keep Peel
- 3 Cinnamon Sticks
- 3 Cloves
- 1 Granny Smith Apple, Peeled & Cored
- 1/2 Cup Dried Prunes
- 1/2 Cup Dried Apricots
- 1/2 Cup Corn Starch or Sweet Potato Starch
- 1 1/2 Cups Sugar
- Ground Cinnamon
- Juice from 1 Lime
- 10 Cups Water
Place the dried prunes and apricots in a heatproof bowl and cover with boiling water. Set aside to cool.
Break the dried purple corn in several pieces. Put in a heavy saucepan along with 10 cups of water, the cloves, cinnamon sticks, pineapple peels, apple and quince peels and cores.
Bring to a boil over high heat, and cook for 30 minutes, until liquid is a deep purple color and the quince is very soft. Strain the liquid and return to pot. Discard the solids.
Put 1/2 cup of the liquid into a small bowl. Stir the cornstarch into the separated liquid until completely mixed and set aside.
Add 2 cups chopped pineapple, chopped apple, prunes, apricots, and sugar to the pot. Bring mixture to a boil, turn the heat to medium and simmer for 20 minutes to soften the fruits.
Whisk the cornstarch mixture into the simmering mixture and continue to cook, stirring constantly, for about 5 minutes more or until mixture has thickened.