Ponche Navideño Mexicano

Wash all the fresh fruits thoroughly. Peel the Tejocotes, Guava, Apple, and Sugarcane. Remove the seeds from the Guava and core the Apple, then chop them into bite-sized pieces. Cut the Sugarcane into 5cm sticks. Peel the Tamarind pods.

In a large pot, combine the Water, Piloncillo, and Mexican cinnamon sticks. Bring to a boil over medium-high heat, stirring occasionally until the Piloncillo has completely dissolved.

Add the Tejocotes, Sugarcane, and chopped Apple to the pot. Reduce heat to medium-low and simmer for 15 minutes, allowing the harder fruits to soften.