Mazamorra morada is a popular Peruvian dessert made from purple corn and fruit. It's thickened into a pudding-like texture with potato flour or corn starch, and spiced with cinnamon and cloves. It tastes a bit like blackberry pie filling, but more exotic. Mazamorra has a beautiful deep purple (morada) color, and is usually served cold.
Chica morada is a popular Peruvian beverage that is also made from purple corn. The two dishes can be made from one pot of corn - the first boiling is for the mazamorra and the second is to make chicha. Dried purple corn can be found at latin food markets or online.
- Place the dried fruit in a heat proof bowl and cover with boiling water. Set aside to cool.
- Add the purple corn to a large pot and cover with 10 cups of water.
- Chop the pineapple into small bite-size pieces and reserve. Add the pineapple rind to the pot.
- Quarter the quince (or substitute a green apple) and add to the pot, along with the cinnamon sticks and the cloves.
- 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.
- Strain the liquid, and return to pot. Discard the corn, quince, cinnamon sticks, cloves, and pineapple rind.
- 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.
- Add the sugar, pineapple pieces, and a pinch of salt to the liquid. Peel and dice an apple and add to the mixture.
- Bring mixture to a boil and simmer for about 20 minutes, stirring occasionally, until apple is soft.
- 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.
- Remove from heat stir in the lime juice. Serve chilled or at room temperature, sprinkled with cinnamon.