Directions

1. Place water in a large stockpot. Turn on the heat at a low to medium setting.

2. Add the piloncillo and cinnamon to cook for about 15 minutes.
3. If you are using fresh Tejocotes, add them with the piloncillo and cinnamon since they take longer to soften.
4. Add the chopped guavas, apples, and prunes along with the rest of the ingredients in the pot.
5. Simmer the mixture for about 1 hour.

6. Serve hot in mugs, spoon some of the fruit, and add rum to your liking.