Ponche

Surfing the web for another recipe, I fall upon this little ditty.

It must have been the evil twin that happened upon this one considering I was originally looking for a pecan pie recipe.


This is for a hot holiday punch with a Spanish vida ("Ponche"). Considering I can get all these ingredients at the Farmer's Market, I'm thinking of renting a vendor's stand and brew some up to feed to the other veggie vendors over the winter. Too bad the licensing for selling booze in that part of the state is such a pain in the ass. And really, who wants a punch with no "punch", especially the ass-bustin' Latinos who have to work in the freezing cold.

Just think the lost capitialistic opportunity to sell poncho to Latino workers for three bucks a shot. Considering they sell me fruits and vegetables at NO less than 90 percent than the grocery there's a wicked potential market there. I guess we should thank the radical Christian Coalition for ensuring this would not be possible.

Alas, enjoy yet something else for the holidays...


Ponche

2 Golden Delicious apples, peeled, cored, and cut in 1/8ths
3/4 cup raisins
1 pound guava, quartered
3 (3 to 4-inch) pieces sugarcane, each cut in strips
1/2 cup prunes
1/2 pound crabapples, peeled and cored
2 cups (1-inch) diced pineapple
1 cup sugar
4 (2-inch) pieces Mexican cinnamon
8 cups water
Tequila

In a large pot, place the fruit, sugar, cinnamon, and 8 cups of water. Bring to a boil and lower heat and simmer for 1 hour. Serve hot in a mug that has a shot of tequila in it.