VIN BRULÈ

  • Posted on: 23 October 2016
  • By: giulia

 2 bottles of red wine, full body220 gr / 7 oz / slightly less than 1 cup sugarPeel of 1 small organic lemonPeel of 1 small organic orange1 apple, peeled and cut into cubes1-2 star anise8 cloves (inserted into apple cubes)2 sticks cinnamonPinch of nutmegIn a steel pot, add the wine to all other ingredients. Cook on low for 5 minutes, untill sugar is dissolved. Turn on high. Using a lighter or a burning stick, fire the wine (stand back!) and wait until the flame is completely gone. Serve hot in a mug.   Important variation. The tradition of warm spiced wine goes back to the Ancient Greek Empire, and then kept alive by Italian monasteries. The recipe has changed over the centuries in many variations. The most notable difference among recipes is the boiling the wine for long enough to let the alcohol evaporate VS boiling it just enough to dissolve the sugar and avoid alcohol evaporation as much as possible, sometimes even adding additional wine at the end.