Ponche de pina (hot pineapple punch)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Pineapples | |
| 3 | cups | Water |
| 3 | Sticks cinnamon | |
| 2 | teaspoons | Whole cloves |
| 2 | teaspoons | Whole allspice |
| ¾ | cup | Sugar |
| 1 | cup | Coconut milk |
| 1 | quart | Light rum |
Directions
Peel pineapples; chop or shread. Add water and let stand overnight. Put in large saucepan with spices, sugar, and coconut milk. Boil for 5 minutes.
Strain liquid into large pitcher. Add rum and serve hot. Makes 8-12 servings.
Note: If fresh coconut milk is not available, pour sweet milk over shredded coconut. Let stand for several hours. Squeeze through a cloth.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
LET STAND OVERNIGHT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .