Ingredients
- 2 L water
- 2 apples, cored and chopped
- 2 pears, chopped
- 250 g tejocotes or firm apricots
- 2 guavas, quartered
- 150 g sugar cane pieces, optional
- 2 cinnamon sticks
- 3 cloves
- 180 ml Québec maple syrup
- 2 oranges, sliced
Method
- Simmer the water, fruit, cane, cinnamon, and cloves for 35 minutes.
- Stir in the maple syrup and simmer for 10 more minutes.
- Remove the spices and add the orange slices.
- Serve hot with some fruit in each cup.
Conversion and rationale
Original sweetener (classic version): 250 g piloncillo
Conversion used: Replace 250 g piloncillo with 180 ml maple syrup; reduce the original water by about 180 ml or simmer uncovered slightly longer to retain the traditional punch strength.
Why Quebec maple syrup: Maple supplies the dark, molasses-like depth normally associated with piloncillo while complementing orchard fruit and warm spices. It creates a natural Québec variation without changing the punch's traditional method.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →