orange peel, lemon peel and cloves into a tea filter bag, tie shut with
white yarn. Hang into a copper kettle, pour in wine. Heat up close to
boiling point, but make sure it never gets to boil. Put the kettle in
the middle of your table so all your guests can watch the ceremony :-).
You normally use a "Feuerzange", but as I supect this might be hard to
get outside Europe I guess you can also use a grid from your barbecue
set - especially the ones you normally use to barbecue herrings in
should work pretty well. The point is that you should be able to put
the sugar hat on it (lying on its side) and place the whole thing
safely over the kettle.
Once you've got that
far, you're ready for the ceremony. First, dim your lights. Then
pour some rum onto the sugar hat, best using a ladle, and light it
(this is why the rum has to be at least 108 proof). Keep the flames
burning by ladeling more rum on the sugar hat, until the sugar has
completely melted and dripped into the wine.
Remove the "Feuerzange"
and the bag with the spices. Serve in heat-proof glasses.
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Costs per portion:
Sun 14 Dec 2008 11:19:31 EST
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