Steps
- Peel 1 pineapple, reserving the peels and 2 cups of chopped flesh. Peel and chop 1 cored Granny Smith apple, keeping the peels. Break 1.35kg of dried purple corn ears into pieces.
- Put the corn, pineapple peels, apple peels, 1 peeled, cored, chopped quince, 3 cloves, 3 cinnamon sticks, and 9 cups of water in a heavy saucepan.
- Bring to a boil over high heat and cook for 15 minutes. Partly cover and simmer over medium heat for 1 hour, until reduced to 6 cups. Strain and discard the solids.
- Reserve ½ cup of the infusion and cool it. Return the rest to the pan with the pineapple flesh, chopped apple, ½ cup of pitted prunes, ½ cup of dried apricots, and 1½ cups of sugar.
- Bring to a boil, then simmer over medium heat for 20 minutes, until the fruit softens. Mix ½ cup of sweet potato starch with the cooled infusion and stir into the pan.
- Cook, stirring, for 5 minutes, until thick. Remove from the heat and add the juice of 1 lime. Spoon into dessert bowls and dust with ground cinnamon.