Ponche

Name: Ponche
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12
Ingredients: 16 cups water; 6 guavas, (halved); 3 large red apples, (cut into chunks); 2 pears, (cut into chunks); 1 orange, (sliced); 8 ounces piloncillo ((or 1 cup of dark brown sugar)); 6 whole cloves; 4 cinnamon sticks ((Ceylon/Mexican cinnamon sticks preferred)); 2 tablespoons dried hibiscus flowers; 1 dried tamarind pod, (peeled)

Prep 10 min Cook 40 min Serves 12 Source

Ingredients

16 cups water
6 guavas, (halved)
3 large red apples, (cut into chunks)
2 pears, (cut into chunks)
1 orange, (sliced)
8 ounces piloncillo ((or 1 cup of dark brown sugar))
6 whole cloves
4 cinnamon sticks ((Ceylon/Mexican cinnamon sticks preferred))
2 tablespoons dried hibiscus flowers
1 dried tamarind pod, (peeled)

Steps

1
Place all ingredients in a large stockpot. Bring to a boil, reduce heat to low, cover, and simmer for at least 30 minutes.
2
Stir together and make sure the piloncillo has completely dissolved. Taste and adjust the sweetness if necessary.
3
Serve immediately in mugs with the cooked pieces of fruit. If desired, stir in a splash of rum or brandy.