Candied Mexican Hawthorn

Wash the Tejocotes thoroughly and prick each one several times with a fork or a small knife to allow the syrup to penetrate later.

Place the Tejocotes in a large pot and cover them with enough additional water to submerge them completely. Bring to a boil and cook for 10 minutes. Drain the Tejocotes and rinse them with cold water. Carefully peel the skin from each Tejocote; this step makes them more tender and allows for better syrup absorption.

In a separate large pot, combine the Piloncillo, 1500 grams of Water, Mexican cinnamon stick, and Orange peel. Bring this mixture to a boil over medium heat, stirring occasionally until the Piloncillo has completely dissolved, forming a rich syrup.