1 HR. 45 MINS.
PREP TIME: 45 MINS
COOK TIME: 60 MINS
1 pound dried Inca’s Food Purple Corn
1/2 pineapple (including rind)
1 quince (if available)
2 to 3 Doña Isabel Cinnamon Sticks
1 teaspoon whole cloves
1 cup dried fruit (prunes, apricots, and/or cherries)
1 cup sugar
3 tablespoons cornstarch
Lime juice (freshly squeezed from 1 lime)
Place the dried fruit in a heatproof bowl and cover it 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 cornstarch into the separated liquid until completely mixed and set aside.
Add the sugar, pineapple pieces, and a pinch of salt to the liquid remaining in the pot. Peel and dice an apple and add to the mixture along with the rehydrated dried fruit.
Bring mixture to a boil and simmer for about 20 minutes, stirring occasionally, until apple is soft.
Whisk the cornstarch mixture into the simmering mixture and continue to cook, stirring constantly, for about 5 minutes more or until the mixture has thickened.
Remove from heat stir in the lime juice. Serve chilled or at room temperature, sprinkled with cinnamon.
Adapted from: https://www.thespruceeats.com/mazamorra-morada-peruvian-purple-corn-pudding-3029179