Ponche de Frutas

by Imelda Gonzalez, posted on 2008-11-02 16:51:25

By Imaelda Gonzalez

 

Ponche de Frutas (Hot Fruit Punch)

1 pound tejocotes (Mexican crab apples, in season now)
4 pounds caña (sugar cane)
3 pounds pears, peeled, seeded, and cut into eighths
3 pounds fresh guavas, peeled and halved
3 pounds granulated sugar
2 pounds raisins
3 sticks (1 foot long) cinnamon
1 orange peel, diced
2 whole cloves
7 quarts water (1 quart separate use)
Rum to taste

Bring the extra quart of water to a boil. Add the tejocotes and bring back to a boil. As soon as the pot boils, remove it from the heat. Remove the skins, hard ends, and seeds from the tejocotes.

Bring the six remaining quarts of water to boil in a large pot. Meanwhile, peel the sugar cane and cut it into pieces approximately 1" long and 1/4" wide, and prepare the other fruits.

When the water boils, add the tejocotes and let them boil for 45 minutes or until tender.

Add the pears to the boiling water. Be sure that you have cut away the heart of the pear and removed all seeds.

After a half hour, add the sugar and return to a boil. Add the diced orange peel and the cinnamon sticks, then the raisins and the cloves. Allow the mixture to simmer for approximately 15 minutes longer.

Add rum as desired to each person's cup and serve the punch hot. Be certain that each cup contains some of all of the fruits.

(You can serve this punch with tequila or charanda instead of rum.)

Makes approximately 30 servings.

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Comments from members 1 comment
Yummy! I was wondering how to.
- Jenny Munnett