It's called Mazamorra morada in Peruvian language.
250 g / 9 oz sugar
4 whole cloves
5 cm / 2 in piece of cinnamon
100 g / 4 oz dried apricots, halved
100 g / 4 oz dried peaches, quartered
1/2 Small pineapple, peeled, cored and cubed, or 275 g / 10 oz canned pineapple cubes, drained
2 firm ripe pears, peeled, cored and sliced
2 peaches, peeled, stoned and sliced
250 g / 9 oz cherries, stoned
250 g / 9 oz canned blackberries, drained, or fresh black berries
60 ml / 4 tbs corn flour
60 ml / 4 tbs lemon juice
ground cinnamon (optional)
1- In a saucepan combine the sugar, cloves, cinnamon stick, dried apricots and peaches with 1 L / 1 3/4 pt water and simmer for 5 minutes. Add the pineapple, pears, peaches, cherries and blackberries and simmer over very low hat for 10 minutes longer.
2- Mix the cornflour with 50 ml / 2 fl oz cold water and stir it into the fruit mixture. Cook until the liquid is thickened then stir in the lemon juice. Remove from the heat, cook. then chill in the refrigerator.
- Yummy Peruvian fruit compote serve with a little ground cinnamon sprinkled over the top, if you wish.
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