Ponche Navideño

Boil the tejocotes in water for 6 to 7 minutes. Drain, peel, and set aside. In a large pot, bring 5½ cups of water to a boil. Add the chopped piloncillo, cinnamon sticks, and hibiscus flowers. Cover and boil until the piloncillo dissolves completely.
Once the piloncillo has dissolved, the cinnamon releases its aroma, and the hibiscus has released its color and flavor, remove the hibiscus flowers to prevent acidity and bitterness. Add the tejocotes first, followed by the sugarcane, and cook for 10 minutes.
Meanwhile, make small incisions in the orange and insert the cloves. Add it to the pot. Add the cut-in-half guavas, apples, pears, pitted prunes, and raisins. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the fruit is softened and flavorful.
Do not allow the fruit to boil for too long, as this can cause it to break apart. When the fruit is fully cooked, turn off the heat. Taste and adjust the sweetness with sugar, if needed. The heat will help it dissolve easily.
Ladle the hot ponche into mugs, making sure to include some of the softened fruit in each serving. Serve warm with a spoon. This ponche is perfect for kids as is; for adults, add a shot of rum or brandy to each mug, if desired.