INGREDIENTS

INSTRUCTIONS

* Note: See the "Crema" recipe which is included in this collection.
Soak the purple corn in the 10 cups of cold water overnight. Remove the
stem and bottom from the pineapple and dice pineapple with the skin on.
Transfer the corn to a large pot and measure the soaking liquid. Add enough
water to make 15 cups. Pour the liquid back over the corn, and add the
pineapple, quince, cinnamon sticks, cloves, lemon juice and sugar. Bring to
a boil, reduce the heat, and simmer for 2 to 2 1/2 hours. Remove from the
heat, remove the corn cobs and strain the mixture, pressing against the
strainer with a spoon to extract all the juice from the fruits and spices.
There should be about 8 cups of liquid. If not, place the corn and fruit in
a saucepan with water just to cover and simmer for about 20 minutes. Strain
and add amount needed to total 8 cups. Discard the corn and fruit. Place
the liquid in a heavy saucepan, reserving 1 cup of the liquid. Add the
dried prunes, cherries and apricots to the 7 cups of liquid. In a small
bowl, combine the reserved 1 cup of liquid and the sweet potato flour or
cornstarch. Mix thoroughly with a fork until dissolved. Pour this mixture
back into the saucepan with the liquid and dried fruits. Bring to a boil
over medium heat, whisking until the mixture is thick, about 25 minutes.
Remove from the heat and pour the pudding into a deep 2-quart serving dish
or individual ramekins. Let cool. To serve, dust the top with ground
cinnamon. Serve the pudding with Crema. This recipe yields 6 to 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6359 broadcast 01-15-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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