Sour champús is a hot, thick Peruvian dessert-drink built on yellow corn flour and fruit-driven tang. It simmers with pineapple, quince, apple, and soursop, plus warm spices that perfume the whole pot. Finished with tender mote corn, it becomes spoonable, fruity, and old-school Limeño.
Dissolve the yellow corn flour with part of the cold water, whisking until smooth. Let it rest for 10 minutes while you cut the fruit; that pause helps it hydrate better.
Cut the pineapple, quince, and apple
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Boil the remaining water with the pineapple peel, cinnamon, cloves, anise, orange leaves, and chancaca for 12 minutes, until it smells sweet and spiced.
Strain the infusion and return it to the pot. Add the pineapple, quince, and apple; cook for 10 minutes, until the fruit is tender but still recognizable.
Lower to medium heat and pour in the corn flour mixture little by little, stirring constantly. Cook for 10 to 12 minutes, until the champús is thick, glossy, and no longer tastes of raw flour.
Stir in the cooked mote corn, soursop, and lemon juice. Cook for 3 more minutes, stirring gently, and serve hot when it is spoonable, fruity, and clearly tangy.
