Mazamorra morada in the style of Teresa Ocampo: the recipe that you should keep as a treasure

The purple month begins and one of the most latent cravings is that of purple porridge, which by the way shelters us from the cold days that seem not to go away. If you ever wondered how to prepare this delicious dessert, Provecho rescued a traditional recipe from Teresa Ocampo, one of the icons of Peruvian cuisine.

Ingredients

• 1/2 kg. purple corn
• 1 pineapple
• 1 apple
• 1 quince in cubes
• 1 cinnamon stick
• veneer pepper
• 4 cloves
• 12 cups Water
• 1 3/4 sugar
• 100 g dried apricots
• 100 g bones
• 100g sour cherries
• 100 g cherries
• 1 cup sweet potato flour
• 1 cup lemon juice
• ground cinnamon

Preparation

Put purple corn, pineapple peel, apple, quince, cinnamon, pepper, cloves and water in a pot. Cover, boil 1/2 hour and strain. Chop the fruit. Cover the huesillos, dried apricots, sour cherries and cherries with the corn water and soak for one hour. Add half the sugar and boil for 10 minutes. Add the chopped dried fruit and leave for 10 minutes. Add the rest of the water, the fruit compote and the rest of the sugar. When it boils, add the flour dissolved in cold water, stirring constantly. Cook 10 minutes and check the consistency. You can add dissolved flour. It should be smooth. Remove, add lemon juice, cool and sprinkle with ground cinnamon.