Dessert

Mazamorra Morada

A glossy Peruvian purple-corn pudding infused with pineapple, prunes, and warm spices.

What you’ll need

• purple corn: 500 g
• water: 2500 ml
• pineapple peel: 300 g
• sugar: 220 g
• potato starch: 100 g
• prunes: 120 g
• cinnamon: 5 g
• whole cloves: 4 g
• lime juice: 30 ml

How to make it

1. Rinse the purple corn. Put it in a large pot with the pineapple peel, cinnamon, cloves, and 2320 ml water; keep the remaining 180 ml cold for the starch slurry.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.