Ingredients
Scale
- 500 g purple corn (1 large ear or 2 medium ears)
- 2 liters water (8 cups)
- 250 g white or brown sugar (1¼ cups)
- 120 g sweet potato starch or chuño starch (1 cup)
- 250 ml cold water for dissolving the starch (1 cup)
- 150 g pineapple, diced small (1 cup)
- 150 g apple, diced small (1 cup)
- 100 g quince, diced small (¾ cup)
- 80 g pitted prunes (½ cup)
- 80 g chopped dried apricots (½ cup)
- 1 well-washed pineapple peel
- 1 apple, cut into pieces with peel
- 1 quince, cut into pieces with peel
- 2 cinnamon sticks
- 5 whole cloves
- 15 ml lemon juice (1 tablespoon)
- 5 g ground cinnamon for serving (2 teaspoons)