• Serves

    serves 12


By SAVEUR Editors

Published on November 28, 2007

(Posada Punch)
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 lb. 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)


Step 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.

Step 2

Add tamarind and sugarcane to same pot. Simmer, without stirring, until tamarind is soft and just begins to fall apart, about 30 minutes.

Step 3

Add reserved pears, guavas, apples, prunes, raisins, cinnamon, and piloncillo to pot and simmer, gently stirring occasionally, until sugar dissolves, about 10 minutes.

Step 4

Divide sugarcane and fruit between 12 8-oz. heatproof glasses and ladle in some of the hot punch.

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