Mazamorra Morada Recipe | Receta Mazamorra Morada
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.
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.