MAZAMORRA MORADA / Purple Corn Pudding
Ingredients :
2 lbs (1 k) purple corn
1 quince, peeled and diced
2 apples, peeled and diced
2 peaches, peeled and diced
3 cinnamon sticks
3 cloves
1 medium size pineapple, peeled, cored and diced
12 dried peaches
12 prunes, pitted
½ currants
13 oz (400 g) sugar
3/4 cup potato flour or cornstarch
Juice of 1 key lime
Ground cinnamon
Preparation:
Soak dried fruits overnight.
Place purple corn in a large pan with 12 cups of water together with the fruit peels, 2 cinnamon sticks, and 2 cloves. Boil for 20 minutes or until water turns into a deep purple color. Strain and keep purple corn water.
Drain dried fruits and combine with fresh fruits. Place them in a heavy bottom pan with 2 cups of the purple water, 2 cinnamon sticks and 1 clove. Bring to a boil. Add sugar and boil until fruit is tender. Strain liquid and combine with rest of purple corn water. Remove cinnamon stick and clove from fruit, and return fruit to liquid. Add sugar to taste.
Dissolve potato flour or cornstarch in 2 cups of cold corn water. Bring purple water and fruit to a boil and, gradually, add the cornstarch and the lime juice and stir until thickened. Cool.
Place pudding in a serving bowl or in individual cups. Sprinkle cinnamon on top.
10 – 12 servings
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