Purple mazamorra is a delicious Peruvian dessert made with purple corn; it is a treat that often delights the palate of those who try it. Its presence on Peruvian tables is constant throughout the year, thanks to its unparalleled flavor.
This dessert is prepared using purple corn.
For Peruvians, this sweet represents a connection to their roots and traditions. Get inspired to make it at home!
Purple Mazamorra Peruvian Style
Ingredients
3 liters of Water
500 grams of Purple corn
1 kilogram of White sugar
1 Apple
2 Peaches
1 Quince
1 Pineapple
½ cup of Dried peach
½ cup of Cherries
Juice of two lemons
½ cup of Dried plums
2 Cinnamon sticks
2 Cloves
10 tablespoons of Cornstarch
6 Dried apricot, peach, or apple pieces
Ground cinnamon
Preparation
Step 1 : The purple corn is washed and shells are removed.
Step 2 : It is poured into a pot with water and cooked until the water takes on a purple hue.
Step 3 : The corn is strained and the water is reserved.
Step 4 : This process is repeated until a total of 3 liters of water is obtained.
Step 5 : Then, the 3 liters of water are brought to a boil and sugar, apple, quince, chopped pineapple, peach, cherries, dried plums, cinnamon sticks, dried peach, cloves, and chunks of dried apricot or peach are added.
Step 6 : The mixture is stirred continuously.
Step 7 : Once the ingredients are cooked, cornstarch is added along with lemon juice and brought to a boil.
Step 8 : Stir until the bottom of the pot is visible or until a smooth consistency is achieved.
Step 9 : Remove from heat and let it cool in a serving dish.
Step 10 : Finally, sprinkle with a bit of ground cinnamon.
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