Feuerzangenbowle

Ingredients for 3 servings:

• 1 lemon(s), organic
• 2 orange(s), organic
• 1 liter red wine, dry
• 2 cloves
• 1 cinnamon stick(s)
• ½ vanilla pod(s)
• 1 Sugarloaf
• 300 ml brown rum, 80%

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

classic warming recipe for cold days

Wash an orange and a lemon, slice them, and remove the pips. In a saucepan on the stove, gently heat the red wine with the fruit slices and spices, but do not boil. Squeeze the juice from 1-2 more oranges into the punch bowl. If you have a punch bowl with a hotplate, transfer the warmed wine and fruit to a bowl. Place the sugarloaf on the tongs, and the tongs on the punch bowl. Soak the sugarloaf completely with the brown rum, then light it. The melting sugar will caramelize and drip into the wine. Caution: Do not pour the rum directly from the bottle onto the burning sugarloaf, but slowly pour it in from a ladle with a long handle. Only add the rum when the previous rum is almost burned off, but do not let the sugarloaf go out. The punch is ready when the sugar has completely dissolved. Serve immediately in cups.