Peel the husks away from the corn cobs and remove the kernels.
Place the corn kernels in a colander and rinse under running water to remove any debris. Set aside.
Delicately scrub the pineapple with a soft-bristled brush under running water. Then, peel the pineapple by slicing off the crown and base, followed by removing the peel in strips using a sharp knife. Cut the pineapple into cubes.
Fill a large cooking pot with water with 8 cups of water or 2 liters. Add the washed purple corn kernels, husks, cinnamon sticks, cloves, star anise, and the pineapple peel.
Bring the mixture to a boil and then reduce the heat to low and let it simmer for about one hour until the corn starts to open and lose its vibrant color.
Using a sharp knife, peel the skin off the apple and cut it into bite-sized pieces.
After an hour of cooking, the corn kernels will be swollen, and the liquid will have a deep purple color. Turn off the boiling water mixture and let it cool for half an hour.
In a separate bowl, dissolve the sweet potato starch in 3 cups water, ensuring it is completely mixed. Set aside.
Strain the purple corn liquid mixture and discard the corn, pineapple rind, cinnamon cloves, and star anise.
Put the liquid back in a large pot and add sugar, fresh pineapple, and apple pieces, dried peaches, prunes, and raisins.
Cover the pot and let it cook over low heat for an additional 30 minutes until the fresh fruit softens and the dried fruits rehydrate.
Slowly add the sweet potato starch mixture while stirring continuously. Add freshly squeezed lime juice while gently stirring.
Continue stirring for about 5 to 7 minutes until the mazamorra morada thickens.
Remove from heat and allow the purple corn pudding to cool for about 30 minutes.
Serve at room temperature or chilled. Serve in individual cups and garnish with a sprinkle of cinnamon on top.
Savor the flavors of mazamorra morada, an emblematic Peruvian dessert.