Line the bottom of a clay pot with the corn tortillas. Add a layer of toasted bolillo pieces, then top with apples, plantains, queso fresco, prunes, and peanuts. Repeat the layers until all ingredients are used.

In a pot, bring 2 liters (about 8 1/2 cups) of water to a boil with the piloncillo, cinnamon sticks, and cloves. Cook until you have a light syrup.

Strain the syrup and pour it over the layered ingredients.

Cover with aluminum foil and bake for about 30 minutes at 350°F (180°C).