Mazamorra Morada

Step by stepInstructions

1. In a large pot, combine the purple corn, pineapple rind, cinnamon sticks, cloves, and water, and bring to a boil.
2. Reduce to a simmer and cook for 30 minutes, until the liquid is deeply purple and fragrant.
3. Strain the liquid into a clean pot, discarding the solids, and stir in the sugar, chopped pineapple, apple, prunes, and apricots.
4. Simmer for 10 minutes until the fruit softens, then whisk in the cornstarch mixture and cook for 5 to 8 minutes, stirring, until the pudding thickens and turns glossy.
5. Remove from the heat, stir in the lime juice, and pour into a serving bowl or individual cups.
6. Cool until warm or chilled — mazamorra thickens further as it rests — and serve plain or with a scoop of vanilla ice cream.