Put the peels, rice, cloves, cinnamon stick, brown sugar and 2 liters of water in a pot.

Bring it to a boil and reduce the heat to medium. Cover and let cook for 40 minutes.

Then remove from heat and let cool for about 45 minutes.

Remove the cinnamon stick from the pot and discard.

Transfer some of the peel, rice and water to a blender and blend until smooth.

Strain the mixture into a pitcher using a fine mesh strainer and discard any solids leftover.

Repeat the blending and straining process with the remaining peels and rice.

To the pitcher stir in a few more cups of water. Taste the juice for sweetness. If needed add more brown sugar.

Transfer the pitcher of pera piña to the fridge to chill.

Serve chilled over ice. Enjoy!