I just looked at the weather and the next couple of days are about to be “Brrrrrrrrrr” status COLD! The lows are scheduled to be 36 degrees Wednesday night. That’s super cold for us folks here in Los Angeles. Thank the stars I’m staying in New Years Eve, because this California girl likes to stay warm and toasty. There are a couple of things I’ve been doing to make sure I’m consistent with keeping heated during these frosty times. I got the pilot on my heater turned on, invested in a cute beanie, been rocking some thick wool socks, and constantly have a batch of Raisin Pear Ponche on the stove top.
I’m a ponche fanatic during this time of year, and especially with temperatures dropping fast. I super partial to Raisin Pear Ponche right about now. I use an abundance of CA Raisins in this recipe for several reasons: They work as a great natural sweetener (which means I don’t have to use as much piloncillo). Raisins have 9% of your daily fiber and potassium, and 6% of your daily iron – per 1/4 cup. Plus CA Raisins dry naturally in the warm California sun and it’s my way of reminding myself that warm days will be upon us again soon. In the meantime Raisin Pear Ponche is the ideal way to keep warm.
I’m not the only one who is crazy for this ponche. I made a big pot of it the other night for all my friends and family who had come over for a holiday celebration that my fiancé and I had and people went nuts for it. The kids drank some, the adults spiked theirs, and some people were even serving it in bowls with a fork to eat the fruit out of it.
Ingredients for Raisin Pear Ponche:
- 2- bassett pears (sliced in disks)
- caña de azúcar (I used a handful of 2 inch cane pieces)
- 3/4 – cup CA Raisin medley
- 1 – 3 ounce piloncillo cone
- 2 – cinnamon sticks
- 4 – tamarindo pods (break outer hard shell off, and devein, just use pulpy inside)
- 10 – cups water
- Place all ingredients in a pot, and add water.
- Place over a medium high flame. Bring to a boil.
- Then lower the flame down to a simmer
- Cover pot and simmer for 2 to 3 hours.
- Then serve hot.
- Enjoy and Pin the photo below!
This is a sponsored post by California Raisins. The recipe and opinions are my own. Thank you for supporting the brands that make this blog possible.