2015年11月06日

during the simmering


Start by letting your tamarind pods soak in warm water for about 30 mins. Once the are soft, peel off the brittle shell part and squeeze out the seed pulp into your pot water. Bring your water to a rolling boil for about 5 minutes and add the Piloncillo and the cinnamon sticks HKUE ENG. For the Piloncillo you can use a cheese grater to grate the cone. After the water has boiled for about 5 minutes, lower the heat to a low simmer and add the guavas, apples, Tejocotes, prunes and sugar cane. Since the Tejocotes are already in liquid, they can be added now, otherwise they would have needed to be soaked with the tamarind since they tend to have a thicker skin.

Let the pot simmer for about an hour. This is when your home is going to smell fantastic! After about an hour you’ll notice that your apples are no longer floating nu skin hk. Taste and add sugar as you see fit. Most of the time no sugar needs to be added since the fruit releases its sweetness during the simmering.

Once it’s ready you can ladle the Ponche into mugs making sure to add some of the fruit. Also, you can add a stick of sugar cane to each drink. I placed cinnamon sticks in mine, but the traditional way uses sugar cane sticks that you can suck on! And that’s it! It’s super soothing and it just always brings up images of my childhood; my parents church always made huge pots of Ponche during our Christmas celebrations.

If you’re in Mexico during Christmastime, you’ll see street vendors sell Ponche on the sides of the street, but be careful! The true Ponche adds Brandy or Rum to the recipe.

I hope you all enjoy this recipe! Thanks so much for letting me share this with you, I hope you get to try it this winter. If you do, send me some photos and let me know how it came out!




上の画像に書かれている文字を入力して下さい
 
<ご注意>
書き込まれた内容は公開され、ブログの持ち主だけが削除できます。

QRコード
QRCODE
庄内・村山・新庄・置賜の情報はコチラ!

山形情報ガイド・んだ!ブログ

アクセスカウンタ
読者登録
メールアドレスを入力して登録する事で、このブログの新着エントリーをメールでお届けいたします。解除は→こちら
現在の読者数 0人
プロフィール
leoper