Fruit in Piloncillo Syrup

Wash the guava, apple, and pear thoroughly. Peel the apple and pear if desired, then core them and cut all fruits into 2-3 cm chunks.

In a large saucepan, combine the piloncillo, water, Mexican cinnamon stick, star anise, and orange zest. Bring the mixture to a boil over medium-high heat, stirring occasionally until the piloncillo has fully dissolved.

Reduce the heat to medium-low and let the syrup simmer for 10-15 minutes, allowing it to slightly thicken and the flavors to meld.