A drink enjoyed in Mexico during the holidays.
2 pounds crab apples (if you can't find these, you can substitute
four or five large golden delicious or red delicious apples)
1 lb. guava, sliced in quarters
1 orange cut in quarters, plus the rind of a second orange
1 small pineapple, sliced into chunks
2 pears chopped in large chunks
1 cup raisins
1 pound julienned sugar cane
3-4 cinnamon sticks (depending on preference)
4 whole all spice beads
4-5 whole cloves
1. Boil about two gallons of water. Once warm, add sugar cane and
2. Let piloncillo dissolve and then add fruits and spices. Let
simmer for at least an hour.
3. Serve con piquete (tequila, rum, mezcal) or plain.
Recipe and photo courtesy of Hispanic Kitchen member Sarah
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