Peruvian Fruit Compote (Mazamorra Morada)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 pound purple corn kernels 6 cups water 2 cups sugar
6 cloves 3-inch piece of stick cinnamon 1/2 small pineapple, peeled, cored, and cubed
2 quinces, peeled and sliced 2 pears, peeled and sliced 2 peaches, pitted, peeled, and sliced
1 pound cherries, pitted 1/2 pound dried apricots, halved 1/2 pound dried peaches, quartered
4 tablespoons cornstarch juice of 2 lemons, about 6 tablespoons ground cinnamon (optional)



1 Put the purple corn kernels into a saucepan with the water, bring to a boil, and simmer until the corn is cooked, about 30 minutes, and the water is a deep purple. Strain and discard the corn. Measure the liquid and add more water to make 6 cups, if necessary. Return the purple water to the saucepan and add the sugar, cloves, cinnamon stick, pineapple, quinces, pears, peaches, cherries, dried apricots, and dried peaches. Bring the liquid to a simmer, cover the saucepan, and cook gently over low heat until the fruit is tender, about 15 minutes. Remove and discard the cloves and cinnamon. Dissolve the cornstarch in 1/4 cup water and stir it into the fruit mixture. Cook until the liquid is thickened, then stir in the lemon juice. Chill the compote and serve it sprinkled with a little cinnamon, if liked.

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