Mazamorra Morada
Recipe type: Dessert
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 6
Years ago, eating mazamorra morada was a bit of a chore, because the dried fruit used always had seeds, and one had to keep discarding them with every bite. Nowadays, however, the fruit comes seeded... much better for everyone! I like to experiment and change things every now and then, so sometimes I add dried cranberries, cherries, and blueberries to this homey dessert, instead of the usual prunes and guindas. Peruvian food purists would never forgive this sin, but I think it's a great combination.
  • 3 lb. ears purple corn
  • 3 cloves
  • 3 cinnamon sticks
  • 1 pineapple, peeled and chopped
  • 1 Granny Smith apple, peeled and cored
  • 1 quince, peeled, cored and chopped
  • 9 cups water
  • ½ cup prunes
  • ½ cup dried apricots
  • ½ cup sweet potato starch (or regular potato starch)
  • 1 ½ cups sugar
  • 1 lime
  • Ground cinnamon
  1. Break the dried corn in several pieces.
  2. Put in a heavy saucepan along with the cloves, cinnamon sticks, pineapple peels, apple peels, quince, and water.
  3. Bring to a boil over high heat, and cook for 15 minutes. Turn the heat to medium and cook partially covered for 1 hour or until reduced to 6 cups.
  4. Strain and discard the solids.
  5. Put the liquid back in the same saucepan, 2 cups chopped pineapple, chopped apple, prunes, apricots, and sugar. Bring to a boil, turn the heat to medium and cook for 20 minutes to soften the fruits.
  6. In a bowl, dissolve the potato starch in a little purple corn liquid or water, and add to the saucepan, stirring constantly. Cook for 5 more minutes.
  7. Turn off the heat, and add the lime juice.
  8. Serve in ramekins or glasses, sprinkled with ground cinnamon
Nutrition Information
Serve size: 100 gr Calories: 58 Fat: 1 g Saturated fat: 1 g Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 12 g SodiumSodium: 0 Fiber: 4 g Protein: 1 g Cholesterol: 0
Recipe by PERU DELIGHTS at