A traditional Peruvian dessert that I love....gluten free, egg free, with a lot of fruit!!
300 grams purple corn
1.2 lt water
essential fruit (for me): 3 apples in cubes, 1/2 cup of prunes in small pieces, 1/2 cup of golden raisins
optional fruit: pieces of pear, pineapple, boiled quince
sugar at your taste
100 grams of corn starch/potato starch or more depending how hard you want the mazamorra morada
2 pieces of cinnamon
1 lemon juice
Take the grains of the purple corn out, and with the cob boil them in the water with cloves and cinnamon until the grains are opened. Let it cool. Strain it. In a medium/high heat, boil this purple water and add the sugar. When starts to boil, add the corn starch/potato starch and stir it until it thickens. Add all the fruit you want from the list along with the lemon juice. Place it in a heat proof glass container. Leave it in the fridge for 3 hours, and serve it with cinnamon. ENJOY!!
I have never had purple corn..this is a new dessert for me. But anything with lots of fruit is great as the dessert.ReplyDelete
I've had purple corn at a Peruvian restaurant but have never seen it in our markets. Fruit desserts are some of my favorites and I know this would be a nice one to try.ReplyDelete