Ingredients
Original recipe: 6 small pudding bowls. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 250 gDried purple corn ears broken into pieces
- 2100 mlWater for simmering slurry and adjusting
- 250 gPineapple flesh diced
- 180 gApple peeled and diced
- 80 gPrunes pitted and chopped
- 100 gSugar
- 1 eachCinnamon stick
- 3 eachWhole cloves
- 55 gCertified gluten-free cornstarch
- 30 mlLime juice
Make it
- Reserve 150 ml of the measured water for the starch and 300 ml for adjusting the strained liquid. Put purple corn, cinnamon and cloves in a saucepan with the remaining 1650 ml water. Bring to a boil and simmer partly covered for 35 minutes.
- Strain into a bowl and discard corn and whole spices. Measure 1200 ml of the colored liquid, using the reserved 300 ml water to top it up if needed; return it to the pan. If there is excess liquid, simmer briefly to reduce to 1200 ml.
- Add pineapple, apple, prunes and sugar and simmer for 10–12 minutes until the fruit is tender.
- Mix cornstarch with the reserved cold water. Stir into the simmering fruit and cook for 2 minutes, stirring, until glossy and thickened.
- Remove from the heat and add lime juice. Divide into shallow heatproof bowls, let steam subside briefly and refrigerate for at least 2 hours.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.