Peruvian Purple Corn Pudding

Mazamorra morada or purple corn pudding is a traditional and special dessert of Peru. The pudding has a creamy consistency and special flavor that is given because of the purple corn. It tastes a little bit like blackberry pie filling, but more exotic. Mazamorra has a beautiful deep purple color, and is usually served cold.

Ingredients:

• 1 pound dried purple corn
• 2-3 cinnamon sticks
• 1 teaspoon whole cloves
• 1 apple
• 1 cup raisins
• 1 cup sugar
• 3 tablespoons corn starch
• Juice of 1 lime

Preparation:

1. Place the raisins in a heat proof bowl and cover with boiling water.
2. Chop the apple into very small pieces along with the cinnamon sticks and the cloves, and reserve.
3. Add the purple corn to a large pot and cover with 10 cups of water. Bring water to a boil, and boil uncovered for about 30 minutes, until liquid is a deep purple color.
4. Strain the liquid, and return to pot. Discard the corn, cinnamon sticks, and cloves.
5. 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.
6. Add the sugar. Peel and dice an apple and add to the mixture.
7. Bring mixture to a boil and simmer for about 20 minutes, stirring occasionally, until apple is soft.
8. 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.
9. Remove from heat stir in the lime juice. Serve chilled or at room temperature, sprinkled with cinnamon.