Peruvian purple corn fruit pudding (Mazamorra morada)

1. Break the purple corn cobs into 3-4 pieces and peel the pineapple – simmer the skin with the corn, cinnamon sticks and cloves in the water for 45-60 minutes until deep purple; strain, leaving about 2 litres of liquid.

2. Dice half the pineapple flesh, peel and dice the apple, quarter the prunes and dried apricots and stone the sour cherries.

3. Return the purple liquid to the pan, add the sugar and all the fruit and simmer for 10 minutes until the fruit softens.

4. Mix the chuño starch (potato starch can stand in) with 200 ml of cold water until smooth, then pour it into the hot liquid in a thin stream, stirring constantly.

5. Cook for another 3-5 minutes, stirring, until it becomes a glossy, thick pudding; off the heat squeeze in the lime juice.

6. Spoon into bowls, dust with ground cinnamon and serve warm or cold.

Tip: In Lima, mazamorra morada fills the streets in October during the processions of the Señor de los Milagros – it's best served as a "combinado", next to a spoonful of arroz con leche.