Mazamorra Morada (Purple Pudding)
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Mazamorra Morada (Purple Pudding)
  Pudding  
Last updated 6/12/2012 12:59:20 AM. Recipe ID 22283. Report a problem with this recipe.
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      Title: Mazamorra morada (purple pudding)
 Categories: Toohot
      Yield: 4 Servings
 
      2 lb Dried purple corn on the cob
           (maiz morado)
     10 c  Water
      1    Pineapple, washed, stem and
           Bottom removed, diced with
           Skin on
      2    Fresh quince or green apples
           Washed and chopped with
           Skins on
      2    Cinnamon sticks
      8    Whole cloves
           Juice of 1 lemon
  1 1/2 c  Sugar
    1/2 c  Dried prunes
    1/2 c  Dried cherries
    1/2 c  Dried apricots
  1 1/2 c  Sweet potato flour or 3/4
        c  Cornstarch
           Ground cinnamon (for
           Garnish)
           Crema
 
  Soak the purple corn in the 10 cups of cold water overnight. Transfer
  the corn to a large pot and measure the soaking liquid. Add enough
  water to make 15 cups. Pour the liquid back over the corn, and add
  the pineapple, quince, cinnamon sticks, cloves, lemon juice and
  sugar. Bring to a boil, reduce the heat, and simmer for 2 to 2 1/2
  hours.
  
  Remove from the heat, remove the corn cobs and strain the mixture,
  pressing against the strainer with a spoon to extract all the juice
  from the fruits and spices. There should be about 8 cups of liquid.
  If not, place the corn and fruit in a saucepan with water just to
  cover and simmer for about 20 minutes. Strain and add amount needed
  to total 8 cups. Discard the corn and fruit. Place the liquid in a
  heavy saucepan, reserving 1 cup of the liquid.
  
  Add the dried prunes, cherries and apricots to the 7 cups of liquid.
  
  In a small bowl, combine the reserved 1 cup of liquid and the sweet
  potato flour or cornstarch. Mix thoroughly with a fork until
  dissolved. Pour this mixture back into the saucepan with the liquid
  and dried fruits. Bring to a boil over medium heat, whisking until
  the mixture is thick, about 25 minutes.
  
  Remove from the heat and pour the pudding into a deep 2 quart serving
  dish or individual ramekins. Let cool. To serve, dust the top with
  ground cinnamon.
  
  Serve the pudding with crema.
  
  Yield: 6 to 8 servings
  
  




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Recipe ID 22283 (Apr 03, 2005)

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