Traditional Peruvian Purple Corn Pudding (Mazamorra Morada)

Rinse the dried purple corn thoroughly. In a large pot, combine the purple corn, 1 liter of water, cinnamon stick, and whole cloves. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 30 minutes.

Strain the liquid into a clean pot, pressing on the corn to extract as much color and flavor as possible. Discard the corn, cinnamon stick, and cloves. This purple liquid is the base for your pudding.

Add the diced pineapple, chopped dried apricots, and sugar to the purple liquid. Bring to a gentle simmer over medium heat and cook for 10 minutes, allowing the fruits to soften and flavors to meld.

In a small bowl, whisk together the cornstarch with 1/4 cup of cold water until smooth. Gradually whisk this cornstarch slurry into the simmering purple liquid.

Continue to cook over medium heat, stirring constantly, until the pudding thickens to your desired consistency, about 5-7 minutes. It should be thick enough to coat the back of a spoon.

Remove the pot from the heat and stir in the lime juice. This brightens the flavor and adds a lovely tang.

Pour the Mazamorra Morada into individual serving bowls or a large serving dish. Allow it to cool slightly at room temperature, then chill in the refrigerator for at least 2 hours before serving.