Ponche Navideño

Toast cinnamon sticks and star anise. Combine water, toasted cinnamon sticks, toasted star anise, piloncillo, and jamaica. Bring to a boil and steep according to traditional ponche methods. After removing the steeped Jamaica (and spices/panela if desired), add sugar cane sticks, cleaned and trimmed tejocote, cleaned and halved guava, peeled/cored/chopped apple, peeled/cored/chopped pear, raisins, and chopped prunes to the pot. Bring the mixture up to a boil, then lower the heat to medium and allow to cook for 60-70 minutes. Garnish with a cinnamon stick before serving.