Ponche Navideño

Name: Ponche Navideño
Yield: makes 3 quarts
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)

December 14, 2011

This is a very fragrant fruit punch enjoyed in the posadas and at end-of-year reunions all over Mexico. It is cooked in large batches and the aroma warms you from the moment it reaches your nose. Adults enjoy the punch with a bit of booze and call it piquete. I particularly like the ones made with tamarind because of the nice tartness that balances the sweetness of the piloncillo. Hibiscus flowers can be used if you want a nice burgundy color. Feel free to replace the fruits that you can’t find or don’t like for those of your own choosing.

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