Mazamorra Morada

Method

Rinse the purple maize kernels thoroughly and place in a large pot with two litres of water, bringing to a boil and simmering for approximately two hours until the kernels are completely tender and the liquid turns deep purple. Strain the cooking liquid through a fine sieve into another pot, pressing the softened corn to extract maximum colour and flavour. Add the cinnamon stick, cloves, aniseed, and diced fruit to the purple liquid, simmering for fifteen minutes until the fruit softens. Dissolve the cornflour with a little cold water to create a slurry, then stir this into the simmering liquid along with sugar and lemon juice, stirring constantly for two to three minutes until the mixture thickens slightly and becomes glossy. Pour the mazamorra morada into serving bowls, dust with ground cinnamon, and serve warm or chilled as a traditional Peruvian dessert.