Onepineapple (3 2 pounds removed, peeled, and trimmed with the core and peel reserved, one-quarter portion of the pineapple diced)
2Granny Smith apples (1 quartered)
Onebag of dried purple corn (6-ounce see Note)
Twocinnamon sticks (-inch)
1/2teaspoonwhole cloves
3/4cuplight brown sugar (packed)
1/2cupfresh lemon juice (plus two tablespoons fresh lemon juice)
1/2cupfresh lime juice (plus two tablespoons fresh lime juice)
Oneteaspoon of kosher salt
Ice (for serving)
Lime wheels (for garnish)
Directions
Mix the core and peel off the pineapple in a large pan with the quartered apples and the purple corn. Add cloves, cinnamon sticks, sugar, and fourteen cups of boiling water.Cover the pot and bring it to a simmer over moderately high temperatures.Uncover, lower the heat to moderate, and slow simmer until the corn is soft and the liquid is slightly reduced, which is about an hour.
With a slotted spoon, take out and discard the solids.The liquid should be poured through a fine mesh strainer in a heatproof bowl until it is no longer boiling, approximately 45 minutes.Mix in the lime juice, lemon water, and salt. Refrigerate it until cold, about 2 hours.
Peel and core the apple, then then finely dice the rest of the apple.Add the apple and diced pineapple to a punch or pitcher bowl, and then pour the chicha morada over it.Serve in glasses topped with ice and garnish with lime wheel.
