- 10 quarts drinking water + 2 quarts hot water
- 8-10 tejocotes
- 2 tamarind pods
- 6 guavas
- 3 lbs sugar cane (substitute piloncillo if needed)
- 1/2 lb prunes
- 1 cup green apples, peeled and chopped
- 2 pears, peeled and chopped
- 4 large oranges (or 6 medium ones) juiced
- 1 tsp ground cloves
- 8oz walnuts, chopped
- 2 lbs piloncillo
- 2 cinnamon sticks
- 1 pint of Brandy (optional)
Bring the 10 quarts of water to a boil in a very large pot, then reduce to a slow simmer.
Remove the tamarind and the tejocotes from the soaking water and discard the water. Remove the brittle shells from the tamarind, and squeeze out the seeds from the pulp. Cut the tejocotes into quarters, removing the skin. Add the tamarind pulp and the tejocotes to the simmering water.
Cut the guavas into quarters, and add them in. Chop or slice the sugar cane into chunks (remove the outer skin if it has it) and add them in. Add in the remaining ingredients and simmer for 1 hour. Remove cinnamon sticks before serving. Makes approximately 15 servings. Use a large ladle and serve each cup with the chunks of fruit.
Mix in 1-2 oz of brandy per serving. Or you can add the entire pint to the batch before serving.