Now, I cannot take credit for this one, I wish I could though… This is a traditional Ecuadorian recipe, and very in tune with the season, since it’s made with fall spices and corn, but not just any kind of corn, but purple corn (ancient american indian variety) It is an Ecuadorian traditional fruit compote, normally made in late October and early November for the day of All Saints, but it’s just as delicious any time of the year!!!
Thursday my beloved babysitter “Mela” made it and she gave me some… and let me tell you, it is delicious, a keeper, comfort food for sure!!!
I thought to myself: “Boy, I need to share this one”, So all I did, was take the pics and eat too!!! 😀
After the pics goes the recipe, it might look difficult to find the ingredients, but it’s not, at least here in NY, were Indian Corn is widely available. Or you can also go to Hispanic supermarket (C-Town) and you can buy the purple corn flower.
These are just a couple of places where you can find them online:
Purple Corn Flour
and also one of my favorite online store carries it:
Not expensive at all you can get a whole pound for $4.99 + shipping, Trust me, you won’t regret it!!!
It’s also made with fruit, pineapple, naranjilla (south american fruit, C-town sells them frozen, but if you don’t find it I guess you can omit it, or maybe use some orange) Here is how it looks:
Basically, it shouldn’t be too hard to find the rest of the ingredients.
Here goes the recipe:
Colada Morada (Aprox. 2 liters)
3 Narajillas (Optional, can be substituted for bitter citrus)
1 lb. of Strawberries
1 lb. of raspberries or blackberries (You can use frozen)
1 regular pineapple
1 lb. of brown sugar (Demerara sugar)
5 Old Spice seeds
2 Cinnamon sticks
2 Star anise
1/2 lb. of Blue Corn flour, fine
1 lemongrass stalk
2 Orange leaves
1. Place the Bouquet Garni in a small pot, cover them with water, set it over medium heat to a boil, and let it boil for about 15-20 minutes.
In the meantime…
2. Clean all the fruits.
3. Blend each fruit separately,(save the strawberries and cut those in chunks and reserve) using the Bouquet Garni water to liquify the juices a bit. Remove seeds and skins using a strainer. And add all the liquids to a larger pot.
4. Place the pot on the stove over low heat, add the sugar gradually and stir it until it’s dissolved. Incorporate any extra herb water.
5. Once the sugar has dissolve, take half of the mixture and stir in the purple corn flour until it becomes homogenous, using a whisker. Return this mixture to the big pot and stir some more until it starts to set. Adjust thickness to taste, using more or less water. Add strawberry chunks and if you want some pineapple too.
6. Depending on your personal taste, you might decide to take the spices out or leave them in. Leave them it if you like it spicier.
This is usually server both hot or cold, accompanied by some sweet breads shaped as babies. But it’s also great over ice cream, fruit salads, yogurt, or just by itself.