Mazamorra Morada

Instructions

1. 1

   Place the purple corn cobs, pineapple peel and core, cinnamon sticks, and cloves in a large pot with 2.5 liters of water. Boil for 45 minutes until the liquid is a deep, vibrant purple.

2. 2

   Strain the liquid, pressing on the solids to extract all the color. Discard the solids. You should have about 2 liters of rich purple liquid.

3. 3

   Return the purple liquid to the pot. Add the sugar and stir until dissolved. Bring to a simmer. Add the diced apple, diced dried fruit, and diced pineapple flesh.

4. 4

   Dissolve the sweet potato starch in half a cup of cold water. Slowly pour into the simmering purple liquid while stirring constantly. Cook for 5-10 minutes until the mixture thickens to a pudding-like consistency.

5. 5

   Remove from heat and stir in the lime juice. Serve warm or cold, dusted with ground cinnamon. The classic companion is arroz con leche — one spoonful of each.