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  • Level: Easy
  • Yield: 4 servings.
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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


  1. 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.
  2. Suggested brandy to cook with: Felipe II Solera Reserva Augustin Blazquez.