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Cafe Flambe, Flamed Coffee

1 lemon, thinly sliced
1 orange, thinly sliced
10 ounces maraschino cherries, including liquid
10 cloves
1 stick cinnamon
1 teaspoon anise seed, crushed
1/4 teaspoon cardamom seeds, crushed
1 cup apple cider
1 cup sugar
8 cups water
3/4 cup instant coffee
3 1/2 tablespoons sugar
1 cup brandy, 90% proof

Combine all the ingredients down to and including the 1 cup of
sugar in a large punch bowl. Cover with a loose lid and set it
aside in a warm place to ferment for 3-4 days, stirring occasionally.
(If fermentation takes place before the time to use it, refrigerate
it. If fermentation has not taken place by the time to serve it,
don't worry - just use it as it is.) Pull the fruit and spices to
the center of the bowl.

Bring the water and powdered coffee to the boil and simmer for 5
minutes or until full-bodied.

Pour the coffee around the base of the fruit and spices and place
the bowl over a small flame or gentle heat.

In each demitasse cup put a teaspoon of sugar and 1-2 teaspoons of
heated brandy. (To heat the brandy, put the quantity needed into
a tiny saucepan or soup ladle and heat it over a gas flame. Be
careful not to ignite it.)

Pour 4 tablespoons of heated brandy over the fruits and spices in
the bowl, taking care not to mix the brandy into the liquid or it
won't ignite. Ignite the brandy in the demitasse cups and serve
the drink to guests while your partner is igniting the punch bowl.

Turn out the lights and try to serve the ignited cafe flambe while
it is flaming.


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