A gentle, aromatic Peruvian homemade drink. Apples simmer with cinnamon and clove until the water turns fragrant, with just enough sweetness to keep it light; inexpensive, generous, and unmistakably homey.
Wash the apples well and cut them, unpeeled, into small wedges, removing the stem, core, and seeds. There is no need to peel them: the skin helps give the drink more aroma and color.
Place the apples, water, cinnamon, and cloves in a pot. Bring to a boil, reduce to medium heat, and cook partially covered for 15 minutes, until the fruit is very soft and the liquid has a clear apple-and-cinnamon aroma. Gently press a few wedges against the side of the pot to release more flavor without turning them into purée.
Add the brown sugar and stir until fully dissolved, then turn off the heat and strain immediately. Serve warm or let it cool before bringing it to the table.
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