Recipe: Ponche (Punch) - The Changing Face of Mexico

Ingredients

12 quarts water
10 ounces tejocotes (or peaches)
9 ounces prunes
5 ounces pecans
4 pieces sugarcane
6 oranges
10 guavas
3 sticks cinnamon
2 lb. sugar
1 quart sugarcane spirit, brandy or rum (traditional, but may be omitted)

Instructions

Cut the sugar cane into strips, wash the fruit thoroughly and cut the guavas into pieces. Boil in the water with the sugar cane, tejocotes (apricots or peaches may be substituted), prunes and cinnamon.
When cooked, add the sugar. Remove from heat and add the brandy.

Next: 16 de Septiembre

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