Ponche
This favorite drink kicks off the festive holiday parties in Mexico City.
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Cooking tools:
- Stockpot
- Stove
- Slotted spoon
- Ladle
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Glass
Ingredients
- 2 lb. seckel pears
- 4 oz. tamarind pods, peeled
- 6 (6") pieces fresh sugarcane, peeled and halved lengthwise (see Cutting Cane)
- 5 guavas, peeled, seeded, and quartered
- 3 tart apples, cored and cut into 8 wedges each
- 12 prunes
- 2 tbsp. raisins
- 2 sticks cinnamon
- 2 cones piloncillo (Mexican brown sugar)
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