Prep 20 mins
Cook 35 mins
A Peruvian deserrt made from purple corn, taken from about.com and posted for ZWT7 Does not include chilling time
- 453.59 g dried purple corn
- 1 pineapple (including rind)
- 1 quinces (if available)
- 2-3 cinnamon sticks
- 4.92 ml whole cloves
- 1 apple
- 236.59 ml dried fruit (prunes, apricots, and or or cherries)
- 236.59 ml sugar
- 44.37 ml cornstarch
- 1 lime, juice of
- Place the dried fruit in a heat proof bowl and cover with boiling water. Set aside to cool.
- Add the purple corn to a large pot and cover with 10 cups of water.
- Chop the pineapple into small bite-size pieces and reserve. Add the pineapple rind to the pot.
- Quarter the quince (or substitute a green apple) and add to the pot, along with the cinnamon sticks and the cloves.
- Bring water to a boil, and boil uncovered for about 30 minutes, until liquid is a deep purple color and the quince is very soft.
- Strain the liquid, and return to pot. Discard the corn, quince, cinnamon sticks, cloves, and pineapple rind.
- Separate 1/2 cup of the liquid into a small bowl. Stir the corn starch into the separated liquid until completely mixed and set aside.
- Add the sugar, pineapple pieces, and a pinch of salt to the liquid. Peel and dice an apple and add to the mixture.
- Bring mixture to a boil and simmer for about 20 minutes, stirring occasionally, until apple is soft.
- Whisk the corn starch mixture into the simmering mixture and continue to cook, stirring constantly, for about 5 minutes more or until mixture has thickened.
- Remove from heat stir in the lime juice. Serve chilled or at room temperature, sprinkled with cinnamon.