Mazamorra Morada

Ingredients

Purple corn

1 cup, dried

Water

6 cups

Cinnamon sticks

2

Cloves

4

Pineapple

1 cup, diced

Apple

1, peeled and diced

Prunes

1/2 cup, chopped

Sugar

3/4 cup (adjust to taste)

Lime

1, juiced

Cornstarch

1/2 cup

Cinnamon powder

for garnish

Cherries

for garnish

Instructions

1. In a large pot, combine the dried purple corn, water, cinnamon sticks, and cloves. Bring the mixture to a boil, then reduce the heat and simmer for 45 minutes to extract the vibrant color and flavor.
2. After simmering, strain the mixture through a fine sieve, discarding the solids while reserving the deep purple liquid.
3. Return the reserved liquid to the pot and add the diced pineapple, apple, sugar, and freshly squeezed lime juice. Bring the mixture to a gentle simmer and cook for an additional 15 minutes, allowing the flavors to meld beautifully.
4. In a small bowl, mix the cornstarch with a little cold water to create a smooth slurry. Gradually stir this slurry into the pot, continuously mixing until the pudding thickens to your desired consistency (about 5-10 minutes).
5. Fold in the chopped prunes and cook for another 5 minutes, letting the sweetness permeate the mixture.
6. Pour the thickened mazamorra into a mold or individual serving dishes and let it cool at room temperature. Refrigerate for at least 2 hours to set.
7. Once set, garnish each serving with fresh cherries and a sprinkle of cinnamon powder before serving.