Ponche Navideño

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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