New Year's Eve 2004. Tonight's family party will feature ponche,
discada and chocolate cake.
Martha is making ponche with apples, oranges, tangerines, guava,
grapes, sugar cane and tejocotes (also called Mexican hawthorn).
fruit is cut into medium size chunks without pealing or deseeding,
except for the tangerines and the sugar cane which are pealed.
fruit will be simmered in plain water with cinnamon and sugar added to
taste. The cooking will last for an hour or more until the fruit
is quite soft and the flavor of the liquid is fully developed.
Sometimes she replaces half the water with apple juice -- which I really
like. Sometimes prunes and raisins are included.
heavy things -- sugar cane, oranges and seeds -- will sink to the bottom with the
small, lighter fruit floating on top. When the ponche is ladled
into cups, a bit of fruit is included. A bit of rum also goes well
in a cup of hot ponche.