Peruvian · PANTRYHOP RECIPE
Mazamorra morada
45 minutes · 6 servings · vegetarian
A classic Peruvian dessert pudding, made with common dried fruit and purple corn.
Ingredients
Check you have the quantities below.
- 2 cups purple corn
- 8 cups water
- 1 cinnamon stick
- 4 cloves
- 1 cup quince or apple, chopped
- 1/2 cup dried apricots or raisins
- 1/2 cup sugar
- 1/4 cup potato starch or cornstarch
- 1/2 cup water for starch slurry
- 1 tbsp lemon juice
Let’s make it
- Simmer purple corn, water, cinnamon, and cloves for 25 minutes.
- Strain, then return the liquid to the pot with fruit and sugar.
- Stir the starch with the extra water, add to the pot, and cook until thick and glossy.
- Finish with lemon juice and cool slightly before serving.
- Serve warm or chilled.
Let it cool a little before serving children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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