- 3 tablespoons sugar
- 1 cup Spanish brandy
- 1 cup dry red wine
- Peel of 1 small lemon
- 1/2 an apple, peeled, cored and cut in 4 wedges
- 2 teaspoons coffee beans
In a heavy skillet, dissolve the sugar in 1 tablespoon water. Cook until the sugar caramelizes to golden. Add brandy and stir. In a separate saucepan, heat the wine. Transfer the caramel/brandy mixture to a flameproof container. Add lemon peel, apple and coffee beans. Ignite with a match. After a couple minutes, put the flames out with the warmed red wine and serve in small glasses.
Suggested brandy to cook with: Felipe II Solera Reserva Augustin Blazquez.