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1
Boil the Purple Corn
45 Mins
Simmer gently, about 95°C (200°F)
Put the rinsed purple corn, water, pineapple peel, cinnamon stick and cloves in a large pot. Bring to the boil over high heat, then turn the heat down and simmer gently for 45 minutes, until the liquid is a deep, dark purple. Do not let it boil hard, or the liquid turns cloudy.
A gentle simmer keeps the liquid clear and glossy; a hard boil makes it murky.
Done when: The liquid is a deep, clear purple and smells of cinnamon and fruit.
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2
Strain the Liquid and Add the Sugar
10 Mins
Simmer gently, about 95°C (200°F)
Lift out the corn, pineapple peel, cinnamon stick and cloves with a slotted spoon and discard them, then strain the liquid through a fine sieve back into the pot. You should have about 1.5 litres of deep purple liquid. Stir in the sugar and simmer for 5 minutes until it dissolves completely.
Strain through a fine sieve, or a cloth if you have one, so the finished pudding is perfectly smooth.
Done when: The liquid is clear and purple, and the sugar has dissolved completely.
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3
Add the Fruit and Simmer
10 Mins
Simmer gently, about 95°C (200°F)
Add the diced pineapple, apple, dried apricots and prunes to the pot and simmer for 10 minutes, until the fresh fruit is tender but still holds its shape.
Do not overcook the fruit: it should stay in distinct pieces in the finished pudding, not dissolve into mush.
Done when: The apple and pineapple are tender when poked with a fork, and the dried fruit has plumped up.
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4
Thicken with Potato Starch
5 Mins
Low heat, about 85°C (185°F)
Put the potato starch in a small bowl and stir in 120 ml (1/2 cup) of cold water until it is completely smooth. Turn the heat under the pot to low, then pour the starch mixture in a thin stream, stirring constantly with a wooden spoon. Keep stirring for 2 to 3 minutes as the pudding thickens and turns glossy.
Stir the starch mixture again just before pouring it in: potato starch settles to the bottom of the bowl in seconds.
Done when: The pudding coats the back of a spoon thickly and drips off in a slow, glossy ribbon.
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5
Finish with Lemon and Cinnamon
5 Mins
Serve warm, about 60°C (140°F)
Take the pot off the heat and stir in the lemon juice. Taste and add a little more sugar if the pudding is too tart. Ladle into small bowls and dust with ground cinnamon before serving warm.
The pudding thickens more as it cools, so take it off the heat while it still looks slightly loose.
Done when: The pudding is glossy, deep purple and thick enough to hold its shape in the bowl; the lemon brightens the flavour.
auto_awesome Finishing Touches & Plating
Serve the mazamorra morada warm in small bowls, dusted with ground cinnamon, on its own or beside a spoonful of arroz con leche for the classic Peruvian pairing.
Peru
35m
