Traditional Peruvian purple corn pudding flavored with asian pear!
Peruvian purple maize was traditionally used by native Peruvians for flavoring beverages and it was used to color food. Purple maize has a unique light soda pop kind of sweet corn flavor. There are actually several modern brands of South American soda pop that feature purple maize as a flavor. Chicha Morada is a drink made of boiled purple corn water, pineapple, cloves, cinnamon and sugar. Chicha Morada is a refreshing tasty drink! Mazamorra Morada is Peruvian purple maize pudding. Mazamorra Morada is a simple pudding thickened with corn starch or potato starch and fruit is nearly always is used to sweeten and flavor the pudding. Quince is often added to purple maize pudding. Mazamorra Morada has a very pretty deep purple color that is very appealing when served in a dessert glass. Peruvian purple maize is sometimes available fresh. Dried powdered purple maize starch, instant purple maize pudding and bottled purple maize drink can be found in international markets.
Asian Pear Mazamorra Morada: This recipe makes enough for 3 to 4 servings. Cut the kernels off of 2 ears of Peruvian purple maize. (Save the cobs!) Place the purple maize cobs and kernels in a sauce pot. Add 2 cloves. Cover the ingredients with 5 cups of water. Bring the liquid to a boil over high heat. Reduce the temperature to low heat. Simmer till the liquid becomes a deep purple color. Allow the liquid to reduce to about 4 cups. Pour the purple maize liquid through a paper filter into a second sauce pot. Bring the purple maize water to a gentle boil over medium heat. Add 1 pinch of cinnamon or canela. Add 1 small pinch of allspice. Add 1 small pinch of sea salt. Add 1 teaspoon of lime juice. Add 4 tablespoons of sugar. Mix 5 tablespoons of cornstarch with 1/4 cup of water to form a slurry. Slowly, add just enough of the slurry, while stirring, to thicken the purple maize liquid to a medium thick pudding consistency. (Only a portion of the slurry will be needed. The rest can be saved for another recipe.) Gently boil the pudding, while stirring for 3 minutes, till the starch cooks and becomes translucent. Reduce the temperature to low heat. Add 1 peeled seeded asian pear that is cut into 1/4" thick slices. Simmer till the asian pear slices become tender. Keep the asia pear purple maize pudding warm over very low heat.
Asian Pear Mazamorra Morada garnished with Finger Banana and Raspberries: Spoon the warm Asian Pear Mazamorra Morada into a tall stemmed dessert glass. Cut a peeled finger banana in half lengthwise. Place the finger banana half in the purple maize pudding. Use a pastry bag to pipe a small amount of whipped cream beside the finger banana. Garnish with a few raspberries. Garnish the whipped cream with fresh lime zest.
Mazamorra Morada is a nice change from heavy rich cream puddings. The flavor is light and appealing. The deep purple translucent color has nice eye appeal! Yum! ... Shawna
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