PERUVIAN CHAMPU
INGREDIENTS
2 cinnamon sticks (1 for the fruit water and 1 for the pudding)
4 cloves (2 for the fruit water and 2 for the pudding)
30 grs brown sugar (3 tablespoons)
1 cup filtered water
1 cup corn flour
1 Golden Pineapple (peeled and cubed, remove the core and save it together with the peels)
1 Quince (peeled and diced, reserve the peels and core)
1 Soursop fruit (peeled and seedless)
1 Apple (peeled and diced, reserve the peels and cores)
1 cup mote corn (soaked overnight and cooked)
Dash of powdered cinnamon
PREPARATION
First, in a shallow pot add all the fruits’ peels, 1 cinnamon stick, 2 cloves and 1 liter of water, bring to a boil on high heat. Once it’s boiled, you will have a golden color juice. Now, you will pass it through a colander to remove the peels and discard them. We only want the juice.
Now, we go back to the pot and add to this juice: 1 stick cinammon , 2 cloves, 1 cup diced pineapple and 1 cup diced quince, we bring it to a boil for around 15 minutes.
Next, add 1 cup diced peeled apple and cook for 5 minutes. Then add 30 gr of brown sugar mix with a wooden spoon and cook for 5 more minutes. Remove the cinnamon stick and cloves.
Meanwhile, we are going to mix 1 cup filtered water and 1 cup corn flour in a bowl until we have a smooth paste. Now we lower the heat and add the corn flour mixture to our fruit mixture, until it thickens, don’t stove mixing with a wooden spoon. Then, finally we will add the cooked corn and soursop, mix and let it boil again for approximately 5 to 7 minutes.
Finally, serve and sprinkle some powdered cinnamon and it’s ready!!!
Enjoy!
PREP. TIME: 55 min
TIPS
It is very important to dissolve any lumps in the corn flour mixture before pouring it into the pot.
Super important not to stop revolving the mixture with a wooden spoon until it thickens to avoid burning the mixture.
If you prefer to drink it instead of eating it like a dessert you just need to add more water.
This tastes better when consumed warm.