1 1/4 pounds fresh whole tejocotes 1 pound piloncillo 12 prunes, halved 1 pound peeled sugar cane, cut into 1-inch pieces 1 pound canela cinnamon sticks, broken up 1 1/2 pounds guavas, quartered 2 pears, quartered (preferably Anjou) 2 apples, quartered (preferably Gala) 10 tamarind pods, each peeled of its tough outer shell 1 gallon water 12 dried hibiscus blossoms

Step 1 In a medium, heavy-bottom pot, mix together the tejocotes, piloncillo, prunes, sugar cane, canela, guavas, pears, apples, tamarind pods, water and hibiscus blossoms. Bring the mixture to a simmer and cook until the liquid darkens and reduces by about half, about 1 hour.

Step 2 Remove from heat and pass through a mesh strainer to make the ponche (the mixture will not be entirely clear). Discard all the ingredients except the ponche and the tejocotes. Place the simmered tejocotes in a small bowl with ponche to cover and chill; these will be used as a garnish in the final coctels. Cool the ponche and refrigerate for one night to mature the flavor. This makes a generous 1 1/2 quarts ponche.

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