To begin, place purple corn, pineapple and quince peel, cinnamon, cloves, and star anise in a large pot with 1 litre of water. Bring to a boil, then reduce heat and simmer for 45 minutes. Strain and discard solids. Move to fruit preparation.

While the corn simmers, chop the prunes and apricots into small pieces. Keep raisins whole. Rinse all dried fruits briefly in warm water to refresh. Set aside and continue with strained liquid.

Pour the strained purple corn liquid back into a clean saucepan. Add the prepared dried fruits and simmer over medium heat for 10 minutes, allowing the fruit to plump and infuse. Transition to thickening.

In a bowl, dissolve sweet potato flour in 200ml cold water. Stir until smooth with no lumps. Do not use warm water, as it will cause premature thickening. Prepare to add to pot.

Slowly pour the starch mixture into the simmering corn base while stirring continuously. Keep stirring until the pudding thickens to a glossy, gel-like consistency. Lower the heat to avoid clumping. Add sugar next.

Stir in the sugar and lime juice. Mix thoroughly until sugar dissolves and the flavour brightens. Taste and adjust sweetness if needed. Continue stirring over low heat for 5 more minutes. Prepare for cooling.

Remove the pot from heat and allow the pudding to cool for 10–15 minutes before serving. It will continue to thicken as it rests. Garnish comes next.

Ladle Mazamorra Morada into serving bowls. Sprinkle lightly with ground cinnamon. It can be enjoyed warm or chilled. For a traditional touch, serve with arroz con leche (rice pudding) on the side.