(No Ratings Yet)
Loading...A vibrant traditional Peruvian dessert made by simmering dried purple corn with tropical fruits, raisins, prunes, and warming spices until the liquid turns a deep violet. Chilled into a thick, fruity pudding, it is typically served cold with a dusting of cinnamon and is especially popular during Lima winters and Catholic holidays.
Prep Time15 mins
Cook Time75 mins
Total Time90 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 310 kcalCalories
- 0.5 gFat
- 0 gSaturated Fat
- 78 gCarbs
- 5 gFiber
- 52 gSugar
- 2 gProtein
- 15 mgSodium
- 380 mgPotassium
- 55 mgCalcium
- 2 mgIron
- 18 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the purple corn base
- 1 cup dried purple corn (maiz morado), rinsed well
- 6 cups water
- 2 cinnamon sticks
- 4 whole cloves
- 1 long strip lime peel, green part only
For the fruit and finishing
- 1 cup fresh pineapple chunks
- 1 medium apple, cored and diced
- 1 small quince or ripe pear, peeled and diced
- 1/2 cup pitted prunes, halved
- 1/3 cup golden raisins
- 1/2 cup granulated sugar, plus more to taste
- 3 tablespoons cornstarch whisked with 1/4 cup cold water
- Ground cinnamon, for serving
Directions
- Combine the rinsed purple corn, 6 cups water, cinnamon sticks, cloves, and lime peel in a large heavy pot. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 50 to 60 minutes, until the corn is soft and the liquid has turned a deep, almost ink-like violet.
- Strain the liquid through a fine-mesh sieve into a clean pot, pressing on the corn to extract as much color and flavor as possible; you should have about 4 cups of purple liquid. Discard the corn, spices, and lime peel.
- Return the purple liquid to medium-low heat and add the pineapple, apple, quince, prunes, and raisins. Simmer uncovered for 20 to 25 minutes, until the fruits are tender but still hold their shape.
- Stir the cornstarch slurry once more and pour it into the pot in a slow stream, whisking constantly. Cook for 3 to 5 minutes, until the pudding visibly thickens enough to coat the back of a spoon.
- Add the sugar and stir until fully dissolved. Taste and add more sugar if you prefer a sweeter dessert, then simmer 2 more minutes and remove from heat.
- Pour the pudding into a large bowl or six individual serving cups. Let it cool to room temperature, then cover and refrigerate for at least 2 hours until thoroughly chilled.
- Stir gently before serving and ladle into small bowls. Finish each portion with a generous pinch of ground cinnamon, and serve very cold.
- For a classic Peruvian presentation, accompany each bowl with a small scoop of rice pudding (arroz con leche) or a slice of plain sweet bread on the side.
Cook’s Notes
- The long simmer of the corn is essential: it is what extracts the rich anthocyanin pigments and earthy corn flavor that define the dish.
- Dried purple corn can be found at Latin American markets or ordered online under the name maiz morado; do not substitute yellow or white corn, as neither will produce the color or flavor.
- The pudding will continue to thicken as it chills. If it sets too firmly in the refrigerator, loosen it with a splash of cold water or unsweetened pineapple juice before serving.
- For an even more intense color and a subtle sweetness, simmer a 2-inch piece of purple sweet potato (camote morado) alongside the corn and remove it before adding the fruits.
- Always dust with cinnamon at the last moment so the spice stays bright and aromatic against the chilled, jammy fruit.
