Mazamorra Morada (Purple Pudding)

1. 1

   Soak the purple corn in the 10 cups of cold water overnight.

2. 2

   Transfer the corn to a large pot and measure the soaking liquid.

3. 3

   Add enough water to make 15 cups.

4. 4

   Pour the liquid back over the corn, and add the pineapple, quince, cinnamon sticks, cloves, lemon juice and sugar.

5. 5

   Bring to a boil, reduce the heat, and simmer for 2 to 2 1/2 hours.

6. 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. 7

   There should be about 8 cups of liquid.

8. 8

   If not, place the corn and fruit in a saucepan with water just to cover and simmer for about 20 minutes.

9. 9

   Strain and add amount needed to total 8 cups.

10. 10

    Discard the corn and fruit.

11. 11

    Place the liquid in a heavy saucepan, reserving 1 cup of the liquid.

12. 12

    Add the dried prunes, cherries and apricots to the 7 cups of liquid.

13. 13

    In a small bowl, combine the reserved 1 cup of liquid and the sweet potato flour or cornstarch.

14. 14

    Mix thoroughly with a fork until dissolved.

15. 15

    Pour this mixture back into the saucepan with the liquid and dried fruits.

16. 16

    Bring to a boil over medium heat, whisking until the mixture is thick, about 25 minutes.

17. 17

    Remove from the heat and pour the pudding into a deep 2 quart serving dish or individual ramekins.

18. 18

    Let cool.

19. 19

    To serve, dust the top with ground cinnamon.

20. 20

    Serve the pudding with crema.

* Per serving · 4 servings · Values may vary.