Ponche Navideno

• 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)

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

water, canela, tejocotes, guavas, gala, sugarcane, prunes, dark raisins, long tamarind pods, brown sugar, rum

Taken from www.epicurious.com/recipes/food/views/ponche-navideno-384125 (may not work)