A recipe from The Mija Chronicles, which was adapted from Fany Gerson's My Sweet Mexico (Ten Speed Press, 2010)

Ponche (Mexican Punch)

Makes 3 1/2 quarts

• 2 1/2 to 3quarts water
• 2cinnamon sticks, about 6 inches long
• 8ounces pears, peeled, halved, and seeds removed
• 1/2cup guava juice
• 2mild-flavored apples (not Granny Smith), peeled, cored, and cut into bite sized pieces
• 2four-inch pieces of sugar cane, peeled and cut into thin strips
• 1/2cup pitted prunes, halved lengthwise
• 1/2cup dark raisins
• 1 1/2heaping tablespoons tamarind paste
• 6 to 8ounces dark brown sugar
• Rum, brandy or tequila (optional)

1. Bring water and cinnamon sticks to a boil in a large pot. Meanwhile, grill the pears on a grill pan or grill until soft and charred, about about 5 minutes.
2. Place the pears in a pot of cinnamon-water and add the remaining ponche ingredients. Stir to combine and let simmer for at least 30 minutes. If you’re adding alcohol, pour it into the pot right before serving time.
3. To serve the ponche, remove the cinnamon sticks and ladle directly into mugs, making sure to include the chunks of cooked fruit. The strips of sugar cane can be served directly into the cup, to suck on after you’re finished drinking.

https://food52.com/recipes/39731-ponche-mexican-punch