HOT PUNCH (PONCHE)
Provided by Aarón Sánchez
Categories beverage
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- In a large pot, place the guava, pineapple, crabapples, raisins, prunes, sugarcane, apples, cinnamon, sugar and 8 cups water. Bring the mixture to a boil, and then lower the heat and simmer for 1 hour. Serve hot in a mug that has a shot of tequila in it.
PONCHE
The traditional elements that give the steaming hot Noche Buena punch, known as ponche, its signature warm flavor are tejocotes (fragrant Mexican hawthorn fruits that become tender when cooked), caña (fresh sugar cane to gnaw on) and tropical guavas. You can add other ingredients like tamarind pods, dried hibiscus flowers and your favorite dried fruit to customize it to your liking. The chopped nuts give it a delicious bite, and if you're feeling festive, you can make this into a party drink by adding a shot of rum or tequila.
Provided by Food Network Kitchen
Time 1h10m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Combine 2 quarts water and the tejocotes in a large stockpot and bring to a boil. Reduce the heat and simmer until the tejocotes start to soften, about 10 minutes. Using a slotted spoon, transfer the tejocotes to a medium bowl and let cool. Reserve the cooking liquid. When the tejocotes are cool to the touch, remove and discard the skins, stems and pits and tear the fruit in half with your hands. Set aside.
- Meanwhile, add the hibiscus flowers to the reserved cooking liquid and bring to a boil over high heat. Lower the heat and simmer for 10 minutes. Using a slotted spoon, remove the flowers and discard or save for another use, such as a second infusion for a jamaica agua fresca.
- Add the tejocotes, piloncillo, prunes, raisins, tamarind, guavas, sugarcane, apples, dates, cinnamon and vanilla, if using, to the pot. Lower the heat and gently simmer until the fruit is softened and the mixture is reduced slightly, about 30 minutes.
- Pour the hot ponche into mugs, scoop some fruit into each and garnish with a cinnamon stick and chopped pecans. Serve with spoons.
HONURAN PONCHE DE PINA (HOT PINEAPPLE PUNCH)
Make and share this Honuran Ponche De Pina (Hot Pineapple Punch) recipe from Food.com.
Provided by Olha7397
Categories Punch Beverage
Time 15m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Peel pineapples; chop or shred.
- Add water and let stand overnight.
- Put in large saucepan with spices, sugar, and coconut milk.
- Boil for 5 minutes.
- Strain liquid into large pitcher.
- Add rum and serve hot.
- NOTE: If fresh coconut milk is not available, pour sweet milk over shredded coconut.
- Let stand for several hours.
- Squeeze through a cloth.
- Woman's Day.
Nutrition Facts : Calories 557.7, Fat 6.6, SaturatedFat 5.4, Sodium 12.7, Carbohydrate 64.7, Fiber 5, Sugar 52.1, Protein 2.5
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- 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. Ponche Navideno
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