The classic Peruvian mazamorra with a good recipe. Everyone will want to repeat!
Ingredients
1/2 kilo of purple corn
Peel of 1 pineapple
1 peeled apple
1 peeled quince
1 cinnamon stick
4 veneer peppercorns
4 cloves
3 liters of water
100 grams of dried apricots
100 grams of bones
100 grams of sour cherries
100 grams of cherries
1 3/4 cups of sugar
1/2 to 3/4 cup sweet potato flour
juice of 1 lemon
Cinnamon powder
Preparation
Shell the purple corn and place it in a pot with everything and the crowns. Add pineapple peel, apple, quince, cinnamon stick, allspice, cloves, and three liters of water. Boil covered over medium heat for 30 minutes. Strain and chop the apple and quince. Reserve the purple corn water and the chopped fruits.
Let the dried apricots, huesillos, sour cherries and guindones rest in a third of the purple corn water for one hour. Put them in a pot with 3/4 cup of sugar and boil over medium heat for 10 minutes. Add the rest of the purple corn water, the chopped apple and quince, and 1 cup of sugar. Cook until boiling.
Dissolve the sweet potato flour in cold water, add it little by little to the pot and cook, stirring constantly, for 10 minutes until slightly thickened. Remove from heat and add lemon juice.
Serve the mazamorra and sprinkle the cinnamon powder.
30 июл 2024
