Peel and core your apples, then cut them in half.
Add apples, kombucha, cinnamon stick and cloves to a pot. Bring to a boil, then turn down the heat and simmer partially covered for 30 minutes.
Gently remove poached apples and set aside.
Simmer remaining liquid for around 35 minutes, until reduced to approximately 1/2 cup. Cool in fridge.
Reheat poached apples, serve with ice cream and syrup reduction.
Tepache is a traditional Mexican fermented beverage with a history dating back to pre-Columbian times.