Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mazamorra Morada Recipe
    Lost? Site Map

    Mazamorra Morada

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    WicklewoodWench's Note:

    A Peruvian deserrt made from purple corn, taken from about.com and posted for ZWT7 Does not include chilling time

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the dried fruit in a heat proof bowl and cover with boiling water. Set aside to cool.
    2. 2
      Add the purple corn to a large pot and cover with 10 cups of water.
    3. 3
      Chop the pineapple into small bite-size pieces and reserve. Add the pineapple rind to the pot.
    4. 4
      Quarter the quince (or substitute a green apple) and add to the pot, along with the cinnamon sticks and the cloves.
    5. 5
      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.
    6. 6
      Strain the liquid, and return to pot. Discard the corn, quince, cinnamon sticks, cloves, and pineapple rind.
    7. 7
      Separate 1/2 cup of the liquid into a small bowl. Stir the corn starch into the separated liquid until completely mixed and set aside.
    8. 8
      Add the sugar, pineapple pieces, and a pinch of salt to the liquid. Peel and dice an apple and add to the mixture.
    9. 9
      Bring mixture to a boil and simmer for about 20 minutes, stirring occasionally, until apple is soft.
    10. 10
      Whisk the corn starch mixture into the simmering mixture and continue to cook, stirring constantly, for about 5 minutes more or until mixture has thickened.
    11. 11
      Remove from heat stir in the lime juice. Serve chilled or at room temperature, sprinkled with cinnamon.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Mazamorra Morada

    Serving Size: 1 (277 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 553.0
     
    Calories from Fat 20
    77%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 15.8 mg
    0%
    Total Carbohydrate 139.4 g
    46%
    Dietary Fiber 10.2 g
    41%
    Sugars 71.1 g
    284%
    Protein 6.1 g
    12%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes