Ingredients:

• 1 lb. sugar cane, peeled
• 6 Tejocotes (Hawthorne Apple), cut in halves
• 12 oz. Piloncillo (brown sugar can be substituted)
• 6 Guavas
• 1 cup Apples
• 1 cup Pears
• 1 Orange, sliced
• 20 dried hibiscus flowers
• 2 cinnamon sticks
• 8 cloves
• 3 quarts water
• Tequila

Preparation:

In a large pot add the water, sugar cane and tejocotes. Bring to a boil and let simmer about 1/2 hour. Peel and core the pears and apples and cut them into fourths and add them to the pot along with the hibiscus flowers and the piloncillo. Next add the cinnamon, cloves, sliced orange and the guavas cut in half. Let this slowly simmmer for another 1/2 hour and let the fruit steep into the pouch for an additional 15 minutes after you turn the flame off. Serve warm and spike with tequila.

Merry Christmas!

Chef Julio Camberos
Black Tie Gourmet Services
Lodi, CA
(209) 327-2783