Directions

1. Bring water to a boil in a Dutch oven or other 5- to 6-qt. pot over medium-high heat. Meanwhile, quarter and core apples and pear lengthwise (don’t peel fruit). Slice apples, pear, and sugarcane (if using) crosswise about 1/2 inch thick. Set fruit aside.
2. Add piloncillo, 1 cinnamon stick, the hibiscus, cloves, and star anise to water and reduce heat to medium-low. Cook, stirring, until piloncillo dissolves, about 5 minutes.
3. Add apples, pear, sugarcane, and prunes; simmer, partially covered so the ponche doesn’t boil over, for 20 minutes.
4. While punch simmers, quarter the guavas, if using. Slice oranges into thin rounds. Add guavas and orange slices to punch and simmer for 5 minutes to blend flavors and soften fruit a bit. Remove from heat.
5. Serve punch hot, scooping liquid and fruit into mugs and adding a splash of tequila if you like. Garnish each serving with a cinnamon stick. Sip the punch, nibbling on the fruit and discarding the fruit peels, hibiscus flowers, and spices.