Desserts: Ponche (Mexican Holiday Punch)

2 sticks sugar cane

1 lb. tejocote fruit (Mexican haw thorne)

2 red apples

2 pears

4 medium guavas

2 oranges

3oz hibiscus flowers

1 piloncillo (8 oz.) of Mexican brown sugar

1 cup sugar or to taste

1 ½ gallons water

2 cinnamon sticks

Chop the fruit into chunks and boil in water with all other ingredients over medium heat until tender. Sweeten with sugar if desired. Serve warm. Spike with tequila if you like.

Recipe courtesy of Pedro Hernandez