Ponche Navideño (Warm Spiced Christmas Punch)

Preparation

1. Step 1

   Combine hibiscus, cinnamon sticks, cloves, allspice and star anise in a large pot. Cover with 4 quarts of water, and bring to a boil over medium-high heat. Adjust the heat and simmer for 20 minutes.

2. Step 2

   While the mixture simmers, prepare the fruit: Core and cut the apples and pears into bite-size pieces. Cut off the tops of the tejocotes and quarter the fruit. Trim off the tops of the guavas, then cut them in half and scoop out the cores and seeds with a small spoon; cut the halves in half to yield quarters. Finely chop the dried fruit.

3. Step 3

   When the hibiscus mixture is done simmering, reduce the heat to low, and using a fine-mesh sieve, remove the hibiscus and spices, pressing firmly on the hibiscus with a spoon to extract their liquid back into the pot, then discard all solids. Stir in piloncillo. (To make ahead, cool to room temperature and then refrigerate for up to 1 week. Add the fruit and return to medium-low heat; cook per instructions.)

4. Step 4

   Add apples, pears, tejocotes, guavas and dried fruit. Float orange slices on top. Return the pot to a simmer over medium-low heat. Cook until the fruit is soft but not falling apart, 10 minutes. Remove from heat and let the ponche steep for 10 minutes more.

5. Step 5

   Serve ponche hot directly from the pot: First ladle some of the fruit into mugs, then top off with ponche. Serve with teaspoons alongside to scoop up the fruit, and sip between bites.