Purple corn grows in the Andes region in South America and gives the flavor for this delicious dessert of Peruvian cuisine Preparation: Remove the corn grains and cut cob into parts Boil with cinnamon sticks, aromatic cloves, fig leaf and the skin of all fruits After one hour remove and strain Bring to boiling point again and add fruit cut into cubes Add sugar when fruit is already cooked.  Taste Dissolve the potato flour in cold water Add to preparation stirring till ready Remove from fire and add the lemon juice Sprinkle cinnamon powder on serving plate

Servings:  4-6
Prep Time:  1 HOUR
Total Time:  1 HOUR