Recipe(tried): Mazamorra

MAZAMORRA MORADA

1 pound dried purple corn
1/2 pineapple (including rind)
1 quince (if available)
2 or 3 cinnamon sticks
1 teaspoon whole cloves
1 apple
1 cup dried fruit (prunes, apricots, and/or cherries)
1 cup sugar
3 tablespoons corn starch
Juice of 1 lime

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.