Recipe: Hot Ponche Navideo -

Recipe: Hot Ponche Navideo

 Hot Ponche Navideo

Recipe for 30 people:
3 whole oranges
8 guavas
2 lbs sugar cane
2 Gallons of water
1 lb tejocotes* 
1 lb pitted prunes
3 pears
1 Cup raisins
6 oz walnuts, coarsely chopped
3 cinnamon sticks
6 whole cloves 
2 1/2 lb. piloncillo*
3 Cups of dark rum
In a medium saucepan, bring half of the water to boil. Add the tejocotes, lower the heat and simmer for 6-8 minutes until softened. Remove the fruit, peel them and trim the hard endings.
Peel the sugar cane and slice it into thin medallions. Remove the stems and core the pears and cut them into large chunks. Cut the guavas and prunes in half. Stud the oranges with the whole cloves. Cut the cone of piloncillo into large chunks.
In a very large pot, bring the remaining water to the boil. Add all the fruits and nuts to the simmering water and bring it back to a boil. Lower the heat and simmer for an hour, stirring gently from time to time. Add the piloncillo and cinnamon simmering for another 30 minutes.
Remove from the heat. Pour some into cups, making sure each cups get some chunks of fruit and nuts. Add some rum into the cup if desired.
* Tejocotes are the fruits of the hawthorn tree. They have the shape of the crab apple and have sweet and sour flavor, they are plentifully around Christmas as they reached the peak of their season in Mexico.
*Piloncillo is the name given, in Mexico, to small blocks, often shaped like truncated cones; of brown, unrefined sugar

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