A warm, thick champús with fruit and spices, made the traditional way. Soursop leads, pineapple and quince bring aroma and body, and mote adds texture. Thickened with corn flour, finished with lemon and cinnamon.
Remove seeds and tough fibers from the soursop and reserve the pulp in pieces. Peel and cut the pineapple and quince into small cubes so they release flavor quickly and do not stay hard in the spoon.
Boil most of the water with the cinnamon stick, cloves, orange peel, quince
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Dissolve the corn flour with the remaining cold water until lump-free. Add it to the pot in a thin stream, stirring constantly for 6 to 8 minutes, until the champús turns thick and no longer tastes like raw flour.
Add the cooked mote corn and cook for 4 more minutes, stirring so it spreads through the pot. The texture should be generous, with visible kernels but not as heavy as a pudding.
Lower the heat and add the soursop. Cook only 2 to 3 minutes, just enough to warm it through and perfume the pot without fully breaking down. Turn off the heat and add the lemon juice to lift the acidity.
Serve hot or warm and finish with ground cinnamon on top. It should fall thickly from the spoon, with soft fruit, whole mote, and a sweet spice aroma.
