Ponche Navideņo


Basic ingredients:
 
  • 8 quarts water
  • 450 g tejocotes
  • 3 whole oranges
  • 8 guavas
  • 900 g sugar cane peeled and sliced
  • 450 g pitted prunes
  • 3 pears without stems and cores
  • 1 cup raisins
  • 170 g walnuts, coarsely chopped
  • 3 sticks cinnamon
  • 1/2 C. whole cloves
  • 3 cups brandy or rum
  • 900 g piloncillo(can be substituted for dark brown sugar)

  • Preparation:
    • Boil one quart of water in a saucepan. Add the simmer and the tejocotes and let it boils for 6-8 minutes until softened. Remove the fruit, peel and cut off the hard ends.
    • Now, prepare the fruits: Cut the guavas and prunes in half. Cut the pears into large chunks. Cut the cone of piloncillo into large chunks. Stud the oranges with the whole cloves.
    • In a pot boil put the remaining water and add all the fruits and nuts to the pot and boil it again. Simmer for one-half hour, stirring occasionally. Now add the piloncillo and the cinnamon. Simmer for another half hour.
    • Remove from heat. Serve hot in cups, making sure that each cup gets some chunks of fruit and nuts. Finally, add rum or brandy to each cup as desired.

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