Mazamorra Morada

Created by: Howcan Team

Ingredients

4 cups purple corn juice
1 cup diced pineapple
1 cup diced apple
1/2 cup dried prunes
1/2 cup dried apricots
1/2 cup raisins
1 cinnamon stick
4 cloves
1/2 cup sweet potato flour
1 cup sugar
1/4 cup lemon juice

Instructions

In a large pot, combine 4 cups of purple corn juice, 1 cup of diced pineapple, 1 cup of diced apple, 1/2 cup of dried prunes, 1/2 cup of dried apricots, 1/2 cup of raisins, 1 cinnamon stick, and 4 cloves.
Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
In a small bowl, mix 1/2 cup of sweet potato flour with 1 cup of sugar. Gradually add this mixture to the pot, stirring constantly to avoid lumps.
Continue cooking for an additional 10 minutes, or until the mazamorra morada has thickened.
Remove the pot from the heat and stir in 1/4 cup of lemon juice.
Allow the mazamorra morada to cool to room temperature, then refrigerate for at least 2 hours before serving.
Serve chilled and enjoy this delicious Peruvian dessert!

Dessert

Peruvian

Mazamorra morada is a traditional Peruvian dessert with a rich history dating back to pre-Columbian times. The dish is made from purple corn, fruits, and spices, and is often served with rice pudding or sweet potato. Its origins can be traced to the Inca Empire, where it was a staple food. Today, it is enjoyed throughout Peru and has become a symbol of the country's culinary heritage. Chefs like Gastón Acurio have popularized the dish, and it can be found in many Peruvian restaurants worldwide. The key to a great mazamorra morada lies in the quality of the purple corn and the perfect balance of spices. For the best version of this dish, head to Lima, where you can savor the authentic flavors of this beloved Peruvian dessert.

60 min

250 calories

Instructions

In a large pot, combine 4 cups of purple corn juice, 1 cup of diced pineapple, 1 cup of diced apple, 1/2 cup of dried prunes, 1/2 cup of dried apricots, 1/2 cup of raisins, 1 cinnamon stick, and 4 cloves.
Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
In a small bowl, mix 1/2 cup of sweet potato flour with 1 cup of sugar. Gradually add this mixture to the pot, stirring constantly to avoid lumps.
Continue cooking for an additional 10 minutes, or until the mazamorra morada has thickened.
Remove the pot from the heat and stir in 1/4 cup of lemon juice.
Allow the mazamorra morada to cool to room temperature, then refrigerate for at least 2 hours before serving.
Serve chilled and enjoy this delicious Peruvian dessert!

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