Mazamorra Morada

Mazamorra morada is a Peruvian dessert made with a purple-corn infusion. Chef Daniela Hurtado-Castro’s Smithsonian recipe combines that liquid with prunes, diced apple and pineapple, then thickens it with chuño, identified in her recipe as Peruvian potato starch.

The infusion is made first. Dried purple corn kernels simmer with water, cinnamon sticks, cloves, an apple cut into chunks and a pineapple core. After two hours in the partly covered pot, the liquid is strained into an open container and left to cool.

Four cups of the prepared infusion go into a saucepan with dried, pitted prunes, diced Granny Smith apple, pineapple pulp and sugar. The mixture comes to a boil, the sugar is stirred to dissolve, and the heat is reduced to a simmer.

The chuño is sifted into a small bowl and whisked with water to form a smooth paste. That paste is added to the simmering fruit mixture, which is stirred continuously until it thickens.

Off the heat, juice from the limes is stirred into the pudding. It is served in ramekins or cups with cinnamon powder sprinkled on top. Hurtado-Castro shared this version for the Smithsonian’s Cooking Up History programme.