Mazamorra Morada (Andean Purple Corn Pudding) 🟣

Méthode

1. 1

   Simmer the purple corn, water, pineapple rind, cinnamon, cloves and quince 35-40 min until the liquid is deep garnet and perfumed.

2. 2

   Strain hard, squeezing the corn; you want about 1.2 L of juice. Sweeten, bring back to a simmer.

3. 3

   Slake the starch in a cup of cold juice, whisk back into the pot, and cook 5-8 min — it must thicken to a slowly-closing trail behind the spoon.

4. 4

   Fold in diced apple, pear and half the raisins; boil two more minutes so the fruit softens but keeps shape.

5. 5

   Pour into cups and cool; it sets firmer as it chills. Dust with cinnamon and remaining raisins.

6. 6

   The honest local move: a scoop of mazamorra next to a scoop of arroz con leche in the same bowl.