X-mas Ponche (Mexican Punch)

Ingredients

8 quarts water
1 lb tejocotes
2 whole oranges
6 guavas
1 1/2 lbs sugar cane
3 pears
3 Tampico cinnamon sticks
1 pkg. Tampico whole cloves
1 1/2 lb. Tampico piloncillo or dark brown sugar
2 C. Brandy or Rum (optional)
 

Serves

Serves 30

Instructions

 In a medium saucepan, bring one quart of water to a boil. Add the tejocotes, lower the heat and simmer for 6-8 minutes until softened. Remove the fruit, peel and cut off the hard ends.
Prepare the fruits: Peel the sugar cane and slice it into medallions. Remove the stems and cores from the pears and cut into large chunks. Cut the guavas in half. Stud the oranges with the whole cloves. Cut the cone of piloncillo into large chunks.
In a very large pot (like your grandma used to use for canning), bring the remaining water to a boil. Add all the fruits to the pot and bring it back to a boil. Lower heat and simmer for one-half hour, stirring gently now and then. Add the piloncillo and cinnamon. Simmer for another half hour.
Remove from heat. Ladel into cups, making sure each cup gets some chunks of fruit. Add rum or brandy to each cup as desired.
Serve hot and enjoy!
 
 

Seasonal