Mazamorra Morada Purple Corn Fruit Pudding

In a large pot, combine 12 oz dried purple corn (maiz morado, found at Latin grocery stores), 2 cinnamon stick, 6 whole cloves, and 1/2 fruit pineapple (core and rind only, flesh reserved) with 10 cups water. Bring to a boil over high heat, then reduce to medium-low and simmer for 30 minutes until the liquid turns a deep purple color.

Strain the liquid through a fine-mesh sieve, pressing on the corn to extract maximum color. Discard solids and return the purple liquid to the pot.

Add 2/3 cup granulated sugar, 1/2 cup halved pitted prunes, 1/2 cup halved dried apricots, and 1 cup diced fresh pineapple chunks (flesh from above) to the pot. Bring to a gentle simmer over medium heat and cook for 10 minutes until fruit softens.

In a small bowl, whisk 6 tbsp potato starch (or sweet potato starch) with 6 tbsp cold water (for slurry) until smooth to form a slurry.

While stirring the simmering pudding constantly, pour in the starch slurry in a steady stream. Stir continuously for 3-4 minutes until the pudding thickens to a pourable, pudding-like consistency.

Remove from heat. Stir in 2 tbsp fresh lime juice and 1/2 tsp ground cinnamon. Taste and adjust sugar if needed.

Serve warm, or let cool and refrigerate until chilled. Ladle into bowls and serve.