Peruvian Mazamorra Morada

Rinse the dried purple corn thoroughly. In a large pot, combine the purple corn, cinnamon stick, and whole cloves with 8 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30 minutes.

Strain the liquid into a clean pot, discarding the corn and spices. This purple liquid is the base for your mazamorra. You should have about 6 cups of liquid.

In a small bowl, dissolve the cornstarch in 1/2 cup of the purple liquid, stirring until smooth. Set aside.

Add the sugar, diced apple, diced pineapple, and raisins to the pot with the purple liquid. Bring to a gentle simmer over medium heat, cooking for 10 minutes until the fruit softens slightly.

Gradually whisk in the cornstarch mixture into the simmering liquid. Continue to cook over medium heat, stirring constantly, for 5-7 minutes until the mixture thickens to a pudding-like consistency.

Remove from heat and stir in the lime juice. Pour the mazamorra into individual serving bowls.

Serve warm or chilled. For an authentic touch, sprinkle with a pinch of ground cinnamon before serving.