Mazamorra Morada (Purple Pudding)

Soak the purple corn in the 10 cups of cold water overnight. Transfer the corn to a large pot and measure the soaking liquid. Add enough water to make 15 cups. Pour the liquid back over the corn, and add the pineapple, quince, cinnamon sticks , cloves, lemon juice and sugar. Bring to a boil, reduce the heat, and simmer for 2 to 2 1/2 hours.

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. There should be about 8 cups of liquid. If not, place the corn and fruit in a saucepan with water just to cover and simmer for about 20 minutes. Strain and add amount needed to total 8 cups. Discard the corn and fruit. Place the liquid in a heavy saucepan , reserving 1 cup of the liquid.

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

In a small bowl, combine the reserved 1 cup of liquid and the sweet potato flour or cornstarch. Mix thoroughly with a fork until dissolved. Pour this mixture back into the saucepan with the liquid and dried fruits. Bring to a boil over medium heat, whisking until the mixture is thick, about 25 minutes.

Remove from the heat and pour the pudding into a deep 2 quart serving dish or individual ramekins. Let cool. To serve, dust the top with ground cinnamon.

Serve the pudding with crema.