Ponche

Imagine warm fruit salad suspended in twice sweetened liquid with the typical holiday aromatics. That's ponche, a very popular holiday drink in Mexico. Ponche is enjoyed particularly during the posadas (the nine days before Christmas, starting on the 16th), Christmas Eve, Christmas itself and all the way up through New Year's Eve. It is usually made in one or two very large quantities so that it can last throughout all of these celebrations.

Ponche can be made with a variety of fruits, but tejecote, a specifically Mexican fruit, is the key ingredient. And, even though most Mexicans will leave this small bland fruit uneaten in the bottom of their glass, everyone agrees that without it, it would just not be ponche.

Ingredients
2 gallons water
2 1/2 pounds piloncillo
10 whole cloves
3 cinnamon sticks
1 pound tejecote
1 pineapple
3 whole oranges
8 guavas
2 pounds sugar cane
3 pears

Directions

1 - Prepare the tejecotes. In a medium saucepan, boil the tejecotes in water for 8 to 10 minutes. Allow them to cool, and then peel.

2 - Peel all of the remaining  fruit. Cut the pineapple into small chunks. Cut the sugar cane into 3-inch sticks. Cut the guavas in half. Cut the pears into small chunks. Divide the oranges into quarters.

3 - In a very large pot (we use a tamale pot), put water, piloncillo, cinnamon sticks and cloves, and bring to a boil over high heat.

4 - Add the tejecotes, pineapple, oranges, guavas, sugar cane and pears. Cover the pot with a lid, and return to a boil.

5 - Lower the heat, and simmer until the fruit is soft, about 2 hours.

6 - Serve warm with equal parts of liquid and fruit, and a spoon. (Do not eat the sugar cane! You just suck on it and then throw it out, or else be prepared to be really embarrassed in front of your Mexican friends.)