I followed this recipe almost exactly, I couldn't get tamarind on such short notice but I have to say, this drink was amazing. I made it for a posada that we were having and I got so many compliments about it. My dad even told me that it was better than my great grandfather's recipe, keep in mind that my great grandfather had been making it for over 50 years! I highly recommend it. It was so successful that I got tons of requests for me to make it for our new years eve party.
Ponche
.jpg "Ponche")
Photo: David Sawyer
(Posada Punch)
SERVES 12
In Mexico, ponche is made with tejocote (Crataegus pubescens), a fruit hard to find fresh in the U.S. We find the jarred version too gelatinous, but fresh seckel or other small pears make a good substitute.
2 lbs. seckel pears
4 oz. tamarind pods, peeled
6 6" pieces fresh sugarcane, peeled
and halved lengthwise (see Cutting Cane)
5 guavas, peeled, seeded, and quartered
3 tart apples, cored and cut into 8 wedges each
12 prunes
2 tbsp. raisins
2 sticks cinnamon
2 cones piloncillo (Mexican brown sugar)
1. Put pears and 15 cups water into a large pot and simmer over medium heat until soft, about 5 minutes. Remove fruit with a slotted spoon, cut in half lengthwise, and set aside.
2. Add tamarind and sugarcane to same pot. Simmer, without stirring, until tamarind is soft and just begins to fall apart, about 30 minutes.
3. Add reserved pears, guavas, apples, prunes, raisins, cinnamon, and piloncillo to pot and simmer, gently stirring occasionally, until sugar dissolves, about 10 minutes.
4. Divide sugarcane and fruit between 12 8-oz. heatproof glasses and ladle in some of the hot punch.
Ratings & Comments (1)
Ponche
Reviewed by LUCEROAV on
.
I followed this recipe almost exactly, I couldn't get tamarind on such short notice but I have to say, this drink was amazing. I made it for a posada that we were having and I got so many compliments about it. My dad even told me that it was better than my great grandfather's recipe, keep in mind that my great grandfather had been making it for over 50 years! I highly recommend it. It was so successful that I got tons of requests for me to make it for our new years eve party.
Rating: 5
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