|Nutritional Guidelines (per serving)|
Mazamorra morada is a popular Peruvian dessert made from purple corn and fruit. It's thickened into a pudding-like texture with potato flour or cornstarch and spiced with cinnamon and cloves. It tastes a bit like blackberry pie filling, but more exotic. Mazamorra has a beautiful deep purple (morada) color, and is usually served cold.
Chica morada is a popular Peruvian beverage that is also made from purple corn. The two dishes can be made from one pot of corn - the first boiling is for the mazamorra and the second is to make chicha. Dried purple corn can be found at Latin food markets or online.
Place the dried fruit in a heatproof 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 cornstarch 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 cornstarch 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.