There are many, many recipes for the Ponche Navideno, but there is one that assembles most of the ingredients that they have in common.
Recipe for 30 people:
- 7.5 litres of water
- 1 lb tejocotes*
- 3 whole oranges
- 8 guavas
- 2 lbs sugar cane
- 1 lb pitted prunes
- 3 pears
- 1 Cup raisins
- 6 oz walnuts, coarsely chopped
- 3 cinnamon sticks
- 1/2 Cup of whole cloves
- 2 1/2 lb. piloncillo**
- 3 Cups of dark rum
In a medium saucepan, bring a litre of water to the 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 1h30, stirring gently from time to time. Add the piloncillo and cinnamon and allow to simmer 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.
Enjoy it is really good!
** Piloncillo is the name given, in Mexico, to small blocks, often shaped like truncated cones; of brown, unrefined sugar.