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LOCATION: Recipes >> German >> Feuerzangenbowle

Print this Recipe    Feuerzangenbowle

Yield: 8 servings

3 bottles of red wine
1 piece of orange peel
1 piece of lemon peel
5 cloves
1 small sugar hat
1 bottle of golden rum

Put 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.

Variation: Many people like to add sugar and/or a little orange
juice (preferably freshly pressed).


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