Ponche

Ingredients

• 8 ounces tejocotes (Mexican hawthorn fruit), scored, or crab apples, peeled and scored
• 1 cup (1/2 ounce) packed dried hibiscus flowers (flor de jamaica)
• 1 cup (6 ounces) finely chopped piloncillo or brown sugar
• 1/2 cup dried prunes or other dried fruit such as figs
• 1/4 cup golden raisins or dried cherries
• 6 tamarind pods, peeled, seeded and cut into 1/2-inch pieces
• 4 large guavas, peeled and cut into 1/2-inch pieces
• Three 6-inch sugarcane pieces, peeled and cut in half
• 2 apples, peeled, cored and cut into 1/2-inch pieces
• 2 large Medjool dates, pitted and sliced into 1/4-inch pieces
• One 4-inch cinnamon stick, plus more for serving
• 1 teaspoon pure vanilla extract, optional
• 1/2 cup chopped pecans or walnuts

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