Mazamorra Morada Recipes

MAZAMORRA MORADA

Steps:

• Place the dried fruit in a heat proof bowl and cover with boiling water. Set aside to cool.
• Add the purple corn to a large pot and cover with 10 cups of water.
• Chop the pineapple into small bite-size pieces and reserve. Add the pineapple rind to the pot.
• Quarter the quince (or substitute a green apple) and add to the pot, along with the cinnamon sticks and the cloves.
• Bring water to a boil, and boil uncovered for about 30 minutes, until liquid is a deep purple color and the quince is very soft.
• Strain the liquid, and return to pot. Discard the corn, quince, cinnamon sticks, cloves, and pineapple rind.
• Separate 1/2 cup of the liquid into a small bowl. Stir the corn starch into the separated liquid until completely mixed and set aside.
• Add the sugar, pineapple pieces, and a pinch of salt to the liquid. Peel and dice an apple and add to the mixture.
• Bring mixture to a boil and simmer for about 20 minutes, stirring occasionally, until apple is soft.
• Whisk the corn starch mixture into the simmering mixture and continue to cook, stirring constantly, for about 5 minutes more or until mixture has thickened.
• Remove from heat stir in the lime juice. Serve chilled or at room temperature, sprinkled with cinnamon.

MAZAMORRA MORADA (PURPLE PUDDING)

Steps:

• Soak the purple corn in the 10 cups of cold water overnight. Transfer the corn to a large pot and measure the soaking liquid. Add enough water to make 15 cups. Pour the liquid back over the corn, and add the pineapple, quince, cinnamon sticks, cloves, lemon juice and sugar. Bring to a boil, reduce the heat, and simmer for 2 to 2 1/2 hours.
• Remove from the heat, remove the corn cobs and strain the mixture, pressing against the strainer with a spoon to extract all the juice from the fruits and spices. There should be about 8 cups of liquid. If not, place the corn and fruit in a saucepan with water just to cover and simmer for about 20 minutes. Strain and add amount needed to total 8 cups. Discard the corn and fruit. Place the liquid in a heavy saucepan, reserving 1 cup of the liquid.
• Add the dried prunes, cherries and apricots to the 7 cups of liquid.
• In a small bowl, combine the reserved 1 cup of liquid and the sweet potato flour or cornstarch. Mix thoroughly with a fork until dissolved. Pour this mixture back into the saucepan with the liquid and dried fruits. Bring to a boil over medium heat, whisking until the mixture is thick, about 25 minutes.
• Remove from the heat and pour the pudding into a deep 2 quart serving dish or individual ramekins. Let cool. To serve, dust the top with ground cinnamon.
• Serve the pudding with crema.