3 ounces tamarind paste
2 teaspoons whole cloves
2 cinnamon sticks
One 32-ounce jar tejocotes (Mexican hawthorn apples), drained
12 ounces piloncillo (Mexican raw brown sugar cones)
6 guavas, halved
4 navel oranges, sliced into thin rounds
2 pears, peeled, cored and chopped
1 cup pitted prunes
1 cup golden raisins
Rum or brandy, for serving, optional
Put the tamarind paste and 1 cup water in a large pot; stir to combine. Bring to a boil over high heat.
Wrap the cloves and cinnamon sticks in cheesecloth and tie with kitchen twine. Add to the pot, along with 8 cups water, the tejocotes, piloncillo, guavas, oranges, pears, prunes and raisins. Bring to a boil, then reduce the heat and simmer until the fruit has softened, about 30 minutes.
Pour into coffee cups or mugs, adding some fruit to each cup. Add a shot of rum or brandy, if desired. Serve with a spoon.
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