Step 1

Break the dried corn in several pieces.

Step 2

Put in a heavy saucepan along with the cloves, cinnamon sticks, pineapple peels, apple and quince peels and cores, and water. Bring to a boil over high heat, and cook for 15 minutes. Turn the heat to medium and cook partially covered for 1 hour and 30 minutes, or until reduced to 6 cups.

Step 3

Strain, reserving the liquid. Discard the solids.

Step 4

In the same saucepan put the liquid, 2 cups chopped pineapple, chopped apple, prunes, apricots, and sugar. Bring to a boil, turn the heat to medium and cook for 20 minutes to soften the fruits.

Step 5

In a bowl, dissolve the potato starch in a little purple corn liquid or water, and add to the saucepan, stirring constantly. Cook for 5 more minutes.

Step 6

Turn off the heat, and add the lime juice.

Step 7

Serve in ramekins or glasses, sprinkled with ground cinnamon