Peruvian purple corn pudding
A Peruvian dessert of purple corn, fruit and spices, thickened with sweet potato flour and finished with lemon. Makes approximately 8 servings.
This version makes a dark infusion of purple corn with cinnamon, cloves and fruit, then cooks it with fresh fruit, dried fruit and sugar before thickening it with sweet potato flour. Hands-on time and yield are estimates. The dried fruit can be soaked ahead; allow 6 hours for soaking.
Ingredient allergens
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Method
- 01
Make the infusion
Remove the kernels from the purple corn and keep the cobs. Put the corn, cobs, water, cinnamon, cloves, pineapple peel, 200 g quince and 150 g apple in a pot. Boil until the kernels open and the liquid is deep purple, about 30 minutes. Strain and set aside one cup of the liquid; discard the solids.
Ready to continue when: The kernels have opened and the infusion is deep purple.
30 min - 02
Cook the fruit
Dice the remaining 75 g quince, 250 g pineapple and 50 g apple. Chop the sour cherries, dried prunes and dried apricots if large. Return the strained infusion to the pot; add the prepared fruit and sugar. Simmer for about 30 minutes, until the fruit is tender.
Ready to continue when: The fruit is tender and the sugar has dissolved into the infusion.
30 min - 03
Thicken the pudding
Dissolve the sweet potato flour in the reserved cup of cooled infusion. Gradually stir it into the pot. Simmer for about 15 minutes, stirring as it thickens.
Ready to continue when: The mixture is thick and even, with no visible lumps.
15 min - 04
Finish and serve
Add the lemon juice, stir and cook for 5 more minutes, stirring as it cooks. Serve the pudding hot or cold.
Ready to continue when: The juice is incorporated and the pudding remains thick when served.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.