Ponche Navideno

11 ingredients
6 steps

Ingredients

  • 2 quarts water
  • 2 (6-inch) pieces canela, cut into pieces
  • 8 ounces tejocotes, left whole
  • 6 large guavas, peeled and cut into large bite-size pieces
  • 2 Gala, Fuji, or Golden Delicious apples, peeled, cored, and cut into large bite-size pieces
  • 2 (4-inch) pieces sugarcane, peeled and cut into pieces
  • 1 cup pitted prunes, halved lengthwise
  • 1/2 cup dark raisins
  • 5 long tamarind pods, peeled and seeded, or 3 tablespoons tamarind pulp (no seeds)
  • 6 to 8 ounces chopped piloncillo or dark brown sugar
  • 3/4 cup rum, brandy, or tequila (optional)

Directions

  1. 1
    Combine the water, canela, and tejocotes in a large pot and bring to a boil over high heat.
  2. 2
    Decrease the heat to maintain a constant soft simmer and cook for about 5 minutes, or until the tejocotes are soft.
  3. 3
    Remove from the heat, scoop out the tejocotes, then peel them and remove the hard bit.
  4. 4
    Return them to the pot and add the guavas, apples, sugarcane, prunes, raisins, tamarind, and piloncillo.
  5. 5
    Simmer for at least 30 minutes, stirring gently.
  6. 6
    Add the liquor, discard the canela, pour into cups, and serve.

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