Do you ever make things in advance to try them out? You know, like try a recipe a few weeks in advance before a party. I’m a little crazy like that. Well I don’t know if you can call it crazy…. I like to think of it as uber prepared. That happened this past weekend. It had been a year since the last time I made ponche, I make it annually but like to change little things here and there each year. I think the truth of the matter is I was looking for a reason to make ponche, and Walmart tempted me further by having everything I needed to make it right there in the store. As I walked down the isles I filled my cart up with apples, prunes, raisins, sugar cane, and tamarindo. I told myself as I pushed the cart that I was gonna have my Christmas party / posada in a few weeks and I had to give my ponche recipe a spin. That was enough to convince me, as everyone knows you can not have a posada without a good pot of ponche. Next thing I knew I was home peeling my tamarindo pods and coring my apples. A few hours later my house smelled of Christmas…. the weather was cold outside and my hands warm wrapped around my gorgeous ponche.
Ingredients for ponche:
- 2 – gallons water
- 15 – tamarindo pods (peeled and devein)
- 18 – dried hibicus flowers
- 4 – cinnamon sticks
- 20 – tejocote
- 5 – apples (cut in half and cored)
- 15 – guavas
- 1/2 – cup raisins
- 20 – prunes (pitted)
- 3 – piloncillo cones
- Peel and devein tamarindo.
- Cut apples in half and core.
- Place all ingredients in a large pot over a high flame and bring to a boil.
- When the mixture starts to boil, lower flame to low/simmer and cover with a lid.
- Cook for 3 hours.
- Remove from flame and serve hot.
Here is a little snippet of how to devein a tamarindo pod.