Combine the water and sugar or sweetener in a large pot and set over a medium heat. Stir regularly until the sugar is fully dissolved and the liquid is boiling gently.
Stir in the cinnamon sticks and cloves and reduce heat to a simmer.
Add the diced guavas, apples, and pears to the pot, cooking for about 15 minutes until they’re fully softened.
Prick each tejocote and tamarind pod and add to the pot, along with the prunes, raisins and sliced oranges. Cook for a further 10 minutes.
Using a deep spoon, taste the mixture and if needed, add a little more sugar or spice depending on your preferences.
When the liquid is piping hot, remove the cinnamon sticks and cloves from the pot with a slotted spoon.
