This is a very fragrant fruit punch enjoyed in the posadas and at end-of-year reunions all over Mexico. It is cooked in large batches and the aroma warms you from the moment it reaches your nose. Adults enjoy the punch with a bit of booze and call it piquete. I particularly like the ones made with tamarind because of the nice tartness that balances the sweetness of the piloncillo. Hibiscus flowers can be used if you want a nice burgundy color. Feel free to replace the fruits that you can’t find or don’t like for those of your own choosing.

Ingredients

　　2 quarts water

　　2 (6-inch) pieces canela, cut into pieces

　　8 ounces tejocotes, left whole

　　6 large guavas, peeled and cut into large bite-size pieces

　　2 Gala, Fuji, or Golden Delicious apples, peeled, cored, and cut into large bite-size pieces

　　2 (4-inch) pieces sugarcane, peeled and cut into pieces

　　1 cup pitted prunes, halved lengthwise

　　1/2 cup dark raisins

　　5 long tamarind pods, peeled and seeded, or 3 tablespoons tamarind pulp (no seeds)

　　6 to 8 ounces chopped piloncillo or dark brown sugar

　　3/4 cup rum, brandy, or tequila (optional)

　　Combine the water, canela, and tejocotes in a large pot and bring to a boil over high heat. Decrease the heat to maintain a constant soft simmer and cook for about 5 minutes, or until the tejocotes are soft. Remove from the heat, scoop out the tejocotes, then peel them and remove the hard bit. Return them to the pot and add the guavas, apples, sugarcane, prunes, raisins, tamarind, and piloncillo. Simmer for at least 30 minutes, stirring gently. Add the liquor, discard the canela, pour into cups, and serve.

　　Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Penguin Random House, Amazon, or Bookshop.