Mazamorra morada

Step 1: Scrub the 1 pineapple well, then cut off the peel and core and dice 200 g of the flesh. The peel goes into the pot for flavour, so it must be clean.

Step 2: Put 1 ⅛ lb dried purple corn, 12 ½ cups water, the pineapple peel and core, 2 cinnamon sticks and 6 cloves in a large pan. Bring to the boil, then simmer over a medium heat for 45 minutes, until the liquid is deep purple-black and has reduced by about a third. If using powder, simmer it with the spices for 20 minutes instead.

Step 3: Strain the liquid through a sieve, pressing on the corn. You need about 1.8 litres; top up with water or boil it down if needed. Discard the solids.

Step 4: Return the liquid to the pan, add 2 apples, 2 ⅞ oz dried apricots, 2 ⅞ oz prunes, the diced pineapple and 7 oz sugar and simmer for 15 minutes until the fruit is soft.

Step 5: Mix 2 ⅞ oz sweet potato starch with 200 ml cold water until smooth. Take the pan off the boil, pour in the slurry in a thin stream, stirring all the time, then put it back over a low heat.

Step 6: Cook for 5 minutes, stirring constantly, until it thickens, turns glossy and loses its cloudy look. It should coat a spoon thickly; it sets more as it cools.

Step 7: Stir in the juice of 1 lime, which brightens the colour from dull purple to vivid magenta, and taste for sweetness.

Step 8: Pour into bowls, dust with ½ tsp ground cinnamon and serve warm, or chill for 2 hours to set further. It keeps 3 days in the fridge.