Serves 6 to 8

1/2 pound purple corn kernels
6 cups water
2 cups sugar
6 cloves
1 cinnamon stick
1/2 small pineapple, peeled, cored, and cubed
2 pears, peeled and sliced
2 peaches, pitted, peeled, and sliced
1 pound cherries, pitted
1 pound dried apricots, halved
4 tablespoons cornstarch
6 tablespoons lemon juice
Ground cinnamon (optional)

Place the corn kernels in a sauce pan and cover with water. Bring the water to a boil and simmer until the corn is cooked, about 30 minutes. Strain the corn and discard, reserving the liquid. Add more water to make 6 cups, if necessary.

Return the purple water to the saucepan and add the sugar, cloves, cinnamon stick, pineapple, pears, peaches, cherries, and dried apricots. Cover and let simmer. Cook the mixture over low heat for 15 minutes or until the fruit is tender. Remove the cloves and cinnamon.

Dissolve the corn starch in 1/4 cup water and stir it into the fruit mixture. Cook until the liquid is thickened, then stir in the lemon juice. Chill. Serve with cinnamon sprinkled on top.