Mazamorra Morada

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

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1  lb  dried purple corn
• 1⁄2 pineapple (including rind)
• 1  quinces (if available)
• 2 -3  cinnamon sticks
• 1  teaspoon whole cloves
• 1  apple
• 1  cup  dried fruit (prunes, apricots, and or or cherries)
• 1  cup sugar
• 3  tablespoons cornstarch
• 1  lime, juice of

Directions

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