It’s well worth it to seek out authentic Mexican ingredients for this traditional hot fruit punch. The flavor experience is like no other! For a grown-up celebration, feel free to add a shot of brandy or rum.
|1||cup||dried prunes, pitted|
|1||large||apple, cored and sliced|
|1||cone||piloncillo*** or 1 ½ cups brown sugar.|
|2||cups||sugar cane, cut in to swizzle sticks|
|*Guayabas are wildly fragrant guavas available in Mexican markets during the winter months. Substitute canned guayabas if fresh are unavailable. Be sure to thoroughly rinse those processed with honey.** Tejocotes are a species of hawthorn grown in Mexico. They have a sweet and sour taste and range in color from golden yellow to an orange-red. Tejocotes are available both fresh and bottled in Mexican markets.***Piloncillo is pure unrefined brown Mexican sugar that’s compressed into cones of various sizes. Locate piloncillo in Mexican markets. If unavailable, substitute supermarket brown sugar.
****Buy fresh sugar cane at Mexican markets in manageable bundles or trimmed, cut and packaged specifically for ponche.
- Add the water, cinnamon sticks, guyayabas, tejocotes, dried prunes, apple, brown sugar and sugar cane into a large pot.
- Cover with the lid set ajar and bring to a boil. Lower the heat to medium-low and cook for approximately two hours.
- Ladle the hot punch with bits of fruit in to heat-resistant cups.
- Serve with a sugar cane swizzle stick
Note: Ponche keeps well in the refrigerator for several weeks. If your fruit eventually dissolves making a mushy looking concoction, strain it and place the sugar cane back in the mix. Reheat before serving.