Sugarcane stirrers (peeled & cut into sticks & optional)
Ponche (fruit punch)
Ponche is made with a winter fruit called tecojotes which look like small crab apples and piloncillo (cones of unrefined sugar). However the recipes vary from household to household and so can be loosely translated. In this recipe we have used dark brown sugar, for a warm rich flavour and quince which have the same grainy quality as tecojotes. The guavas add perfume and the flor de Jamaica (hibiscus flowers) add tang and a burgundy colour. A fruity winter warmer!
Put the water into a saucepan and heat gently with the cinnamon stick, the brown sugar, hibiscus flowers, then add the sliced quince, simmer for approximately 15 minutes.
Meanwhile peel, core and cut up all the other fruit, when the quince is tender, then add the remaining ingredients and simmer for a further 20 minutes.
Taste and add more water if too concentrated, or more sugar if not sweet enough.
To serve, add the Tequila to the pot just before serving so as to warm, then ladle into glasses with some of the fruit and a sugarcane stick.
Cool Chile Updates
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