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Lima, Peru  |  Saturday 11 October 2008 08:26  |  | 

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Food / Recipes

Mazamorra Morada

 
Average


1 kg purple corn
4 litres water
1 cinnamon stick
6 cloves
Pineapple peel
2 chopped quinces (membrillo)
2 chopped apples
1 ½ cups of sugar
1 cup of dried sour cherries (guindas)
1 cup of dried prunes (guindones)
1 cup of dried apricots (huesillos)
2 cups of pineapple cubes
7 tablespoons of sweet potato flour
Juice from 3 lemons
Ground cinnamon (optional)

Preparation:
Boil the grains of purple corn with its corncob, cinnamon, cloves, pineapple peel, quinces and apples, until the grains of corn have popped, approximately 30 minutes.
Strain and add the sugar, dried fruit and pineapple. Put back on the stove over a low flame and allow to cook for 30 minutes. Add the sweet potato flour (previously dissolved in cold pineapple water), and stir for 15 minutes.
Finally, add the lemon juice and cook for 5 minutes stirring constantly. Serve hot and sprinkle with ground cinnamon.

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