Ponche

Ingredients

• 16 cups water
• 8 ounces piloncillo – chopped
• 3 sticks cinnamon
• 6 pieces whole cloves
• 1 cup dried hibiscus flowers – rinsed
• 4 ounces tamarind pods – shelled and deseeded
• 2 sticks sugar cane – peeled and cut into 4-inch batons
• 1 pound tejocote – quartered and cored
• 2 pieces apple – cored and sliced
• 1 piece pear – cored and sliced
• 8 pieces guava – halved
• 0.5 cup prune – pitted
• 0.5 cup raisin
• dark rum – splash per mug (optional, for serving)

Instructions

1. Prep the fruit and aromatics: Chop the piloncillo; rinse the dried hibiscus; shell and deseed the tamarind pods; peel and split the sugar cane into 4-inch batons; quarter and core the tejocotes; core and slice the apples and pear; halve the guavas.
2. Make the base: In a large pot, combine the water, piloncillo, cinnamon sticks, whole cloves, dried hibiscus, tamarind pods, and sugar cane. Bring to a boil over high heat, stirring to dissolve the piloncillo, then reduce to a gentle simmer and cook until deep red and aromatic, 20–25 minutes.
3. Add firm fruit: Stir in the tejocote, apples, and pear. Simmer until the tejocotes are just tender when pierced, 15–20 minutes.
4. Add soft fruit: Add the guava, prunes, and raisins. Simmer until the fruit is soft but intact and the punch is richly fragrant, 10–15 minutes.
5. Balance and hold: Taste and adjust by simmering a few minutes longer for a rounder spice and fruit profile. Turn to low to keep warm for serving.
6. Serve: Ladle the ponche into mugs with generous spoonfuls of fruit and a baton from the pot. Add a splash of dark rum to each mug if desired. Serve steaming hot.