Peruvian fruit compote

It's called Mazamorra morada in Peruvian language.

30 minutes 

Serves 6-8

250 g / 9 oz sugar 

4 whole cloves 

5 cm / 2 in piece of cinnamon 

100 g / 4 oz dried apricots, halved 

100 g / 4 oz dried peaches, quartered 

1/2 Small pineapple, peeled, cored and cubed, or 275 g / 10 oz canned pineapple cubes, drained 

2 firm ripe pears, peeled, cored and sliced 

2 peaches, peeled, stoned and sliced 

250 g / 9 oz cherries, stoned 

250 g / 9 oz canned blackberries, drained, or fresh black berries 

60 ml / 4 tbs corn flour 

60 ml / 4 tbs lemon juice 

ground cinnamon (optional)

Peruvian fruit compote Preparation

1- In a saucepan combine the sugar, cloves, cinnamon stick, dried apricots and peaches with 1 L / 1 3/4 pt water and simmer for 5 minutes. Add the pineapple, pears, peaches, cherries and blackberries and simmer over very low hat for 10 minutes longer. 

2- Mix the cornflour with 50 ml / 2 fl oz cold water and stir it into the fruit mixture. Cook until the liquid is thickened then stir in the lemon juice. Remove from the heat, cook. then chill in the refrigerator. 

• Yummy Peruvian fruit compote serve with a little ground cinnamon sprinkled over the top, if you wish. 

photo credit goes to = www.flickr.com

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