Mazamorra Morada: Purple Corn Pudding

Ingredients

• 500 g purple corn (maíz morado), dried whole cobs or dried kernels
• 2 litres water
• 1 cinnamon stick
• 4 cloves, whole
• 80 g dried pineapple, cut into small pieces
• 80 g dried peach, cut into small pieces
• 80 g dried quince, cut into small pieces
• 80 g dried apple, cut into small pieces
• 150 g sugar
• 60 g cornstarch, dissolved in a little cold water
• 30 ml lime juice, freshly squeezed, added at the end
• To serve
• 1 tsp ground cinnamon, for sprinkling

Method

1. 1
   Combine the purple corn cobs or kernels with the 2 litres of cold water, the cinnamon stick, and the cloves in a large saucepan. Bring to the boil over medium-high heat, then reduce to a steady simmer. Cook until the liquid is deeply coloured and carries the full flavour of the corn — the liquid will be a rich, opaque burgundy-purple.
2. 2
   Strain the corn and whole spices from the liquid, discarding the solids. Return the strained purple corn liquid to the saucepan. Add the dried pineapple, peach, quince, and apple pieces, along with the sugar. Simmer gently until the dried fruits have softened and absorbed the spiced liquid — they should yield easily when pressed.
3. 3
   This is where the dish lives or dies. With the liquid at a steady simmer, pour in the cornstarch dissolved in cold water in a thin, continuous stream, stirring constantly to prevent lumping. Bring the mixture to the boil while stirring, then hold at a gentle simmer for approximately 3 minutes after the first bubble — the pudding must reach full gelatinisation. It is done when the mixture coats the back of a spoon in a thick, uniform layer and no starchy taste remains.
4. 4
   Remove the pan from the heat. Stir in the lime juice — the anthocyanins will respond to the acidity, shifting the colour perceptibly from purple toward red. The finished pudding should be glossy and deep burgundy in tone.
5. 5
   Pour the mazamorra morada into individual bowls or a serving dish. Allow to cool to room temperature, then refrigerate until fully cold and set. Serve cold, with a sprinkle of ground cinnamon over the surface.