-
1
Soak the purple corn in the 10 cups of cold water overnight.
-
2
Transfer the corn to a large pot and measure the soaking liquid.
-
3
Add enough water to make 15 cups.
-
4
Pour the liquid back over the corn, and add the pineapple, quince, cinnamon sticks, cloves, lemon juice and sugar.
-
5
Bring to a boil, reduce the heat, and simmer for 2 to 2 1/2 hours.
-
6
Remove from the heat, remove the corn cobs and strain the mixture, pressing against the strainer with a spoon to extract all the juice from the fruits and spices.
-
7
There should be about 8 cups of liquid.
-
8
If not, place the corn and fruit in a saucepan with water just to cover and simmer for about 20 minutes.
-
9
Strain and add amount needed to total 8 cups.
-
10
Discard the corn and fruit.
-
11
Place the liquid in a heavy saucepan, reserving 1 cup of the liquid.
-
12
Add the dried prunes, cherries and apricots to the 7 cups of liquid.
-
13
In a small bowl, combine the reserved 1 cup of liquid and the sweet potato flour or cornstarch.
-
14
Mix thoroughly with a fork until dissolved.
-
15
Pour this mixture back into the saucepan with the liquid and dried fruits.
-
16
Bring to a boil over medium heat, whisking until the mixture is thick, about 25 minutes.
-
17
Remove from the heat and pour the pudding into a deep 2 quart serving dish or individual ramekins.
-
18
Let cool.
-
19
To serve, dust the top with ground cinnamon.
-
20
Serve the pudding with crema.
