Purple month: four must-see dungeon recipes to enjoy at home

One of the desserts of comfort that first comes to mind is the mazamorra. Whether purple corn or other fruits, they are one of those preparations that have accompanied us on more than one occasion. That’s why, from Advantage We present four unmissable, delicious and simple dun recipes to prepare at home in this purple month.

1. Purple Dunge

Ingredients:

• 1 pineapple
• 2 quinces
• 2 pears
• 2 peaches
• 40 sour cherries
• 20 dried apricots
• 2 cinnamon sticks
• 5 cloves
• 1kg purple corn
• 1 1/4kg. sugar
• 3 tsp. cinnamon powder
• 300 g sweet potato flour
• juice of 2 lemons

Preparation:

Preheat the oven to 170ºC. Sift the flour and salt on the work table. Make a hole in the center and add the butter, sugar, yolks, sesame and anise. Mix and add the anise infusion until you get a smooth dough. Form the sticks and arrange them in a greased and floured tin. Bake, in batches, for 20 minutes or until lightly browned. Remove and let cool. Cut the apples and quinces, with peel and seeds, into four parts. Put them in a pot together with the fig leaves, orange peel, cinnamon and cloves. Pour water until it covers the ingredients and let it boil over low heat for 20 minutes. Remove and strain. You should get about two and a half cups of liquid. Add the sugar and the chancaca in pieces. Let it boil over low heat until you get a soft ball point syrup. Reserve. Line the base of a rimmed dish with parchment paper. Lay out a layer of canes horizontally and pour in a layer of honey. Put another layer of canes on top, crosswise. Spray the honey again. Finally, arrange poles horizontally. Bathe with honey and spread the dragees.

2. Quinoa porridge

Ingredients:

• 1/4kg quinoa
• 3 cups Water
• 2 caps of chancaca
• 1 cinnamon stick
• 2 cloves
• 1/2 cup raisins
• 2 tbsp. pisco
• 2 tbsp. Butter
• ground cinnamon

Preparation:

Wash the quinoa and boil it in three cups of water for 10 minutes. Separately, dissolve the grated chancaca in water, cover it. Add cinnamon, cloves to form a light honey. Mix with the quinoa, raisins, pisco and butter. Give a boil. Cool and sprinkle with ground cinnamon.

3. Apple and cinnamon porridge

Ingredients:

• 1/2 cup cornstarch
• 2 cinnamon sticks
• 1 clove
• 6 apples without skin, in cubes
• 1/2 tbsp. brown sugar
• 1/2 tsp. vanilla
• 1/2 tsp. cinnamon powder

Preparation:

Dilute the cornstarch in a cup of cold water. Reserve. Bring four cups of water to a boil with the cinnamon and cloves. If the apples you chose are very sour, add the sugar. Once it comes to a boil, add the apples, the vanilla, and then the cornstarch, and cook, stirring constantly, until the apple falls apart and thickens. Serve and sprinkle with cinnamon. If you prefer, blend before serving.

4. Tangelo porridge

Ingredients:

• 2 carrots
• 2 cups tangelo juice
• sugar
• 6 tbsp. sweet potato flour
• cinnamon powder

Preparation:

Grate the carrots and soak them for about an hour. Strain and bring to a boil with the tangelo juice and sugar. Add the sweet potato flour dissolved in a little water. Let cook for a few minutes, moving constantly. Serve the porridge warm, sprinkling cinnamon powder on top.