More Recipes
Lynne was intrigued by the Maiz Morado (purple corn) used to make this vitamin-rich, natural, and delicious house specialty of the Peruvian restaurant Andina. The recipe makes a large amount but could be easily reduced by half or three-quarters.
The corn can be purchased from Amazonas Imports.
Ingredients
8 bags (15 ounces each) purple corn
8 green apples
2 pineapples (peeled and cored)
2 quince
10 cinnamon sticks
20 whole cloves
15 cups sugar, or to taste
1 quart freshly squeezed key lime juice, or to taste
Instructions
1. Wash, peel and cut fruit into pieces. Reserve the skins.
2. Cut the corn kernels from the cob.
3. Combine the fruit, fruit skins, corn kernels and spices in a large pot with enough water to cover. Cook for approximately one hour, or until the water takes on a deep purple color and is infused with flavors.
4. Strain and let the liquid cool. Add sugar and lime juice to taste.
Recipe courtesy of Andina Restaurant in Portland, Oregon. Copyright 1996 Shirley Corriher
Before you go...
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.