4 quarts of water 1 gallon
1 large piloncillo cone (or 12 oz. of brown sugar)
3 cinnamon sticks
1 lb Tejocotes*
1½ Lb. guavas about 12 guavas
3/4 cup prunes chopped
1½ cup apples chopped
1 cup pear chopped
½ cup raisins
3 sugar cane sticks, about 5-in. long cut into four pieces each
1 cup of Tamarind pods peeled (or 1 cup of Hibiscus Flowers)***
Rum to taste
Place water in a large stockpot.
Add the piloncillo (or brown sugar) and cinnamon to cook for about 15 minutes. If you are using fresh Tejocotes, add them with the piloncillo and cinnamon, since they take longer to soften.
Add the chopped guavas, apples, and prunes along with the rest of the ingredients like the sugar cane sticks, tamarind pods or hibiscus flowers. If you are using the canned version of the tejocotes, then add them in this step.
Simmer for about 1 hour. Serve hot in mugs, ladling in some of the fruit and adding rum to your liking.