Ponche (Mexican Punch)

• 2 1/2 to 3 quarts water
• 2 cinnamon sticks, about 6 inches long
• 8 ounces pears, peeled, halved, and seeds removed
• 1/2 cup guava juice
• 2 mild-flavored apples (not Granny Smith), peeled, cored, and cut into bite sized pieces
• 2 four-inch pieces of sugar cane, peeled and cut into thin strips
• 1/2 cup pitted prunes, halved lengthwise
• 1/2 cup dark raisins
• 1 1/2 heaping tablespoons tamarind paste
• 6 to 8 ounces dark brown sugar
• Rum, brandy or tequila (optional)

1. Bring water and cinnamon sticks to a boil in a large pot. Meanwhile, rngrill the pears on a grill pan or grill until soft and charred, about about 5 minutes.
2. Place the pears in a pot of cinnamon-water and add the remaining ponche ingredients. Stir to combine and let simmer for at least 30 minutes. If you're adding alcohol, pour it into the pot right before serving time.
3. To serve the ponche, remove the cinnamon sticks and ladle directly into mugs, making sure to include the chunks of cooked fruit. The strips of sugar cane can be served directly into the cup, to suck on after you're finished drinking.

water, cinnamon sticks, guava juice, apples, sugar cane, prunes, dark raisins, tamarind paste, brown sugar, brandy

Taken from food52.com/recipes/39731-ponche-mexican-punch (may not work)