1 lt (1 quart) full-bodied red wine (I used our homemade merlot)
200 g (1 cup) granulated sugar
apple slices
1 tsp cloves
2 cinnamon sticks
Instructions
Add the sugar, cloves and cinnamon sticks to a pot. Then add some of the wine. Turn the heat on, stirring, until the sugar has dissolved.
Add the rest of the wine and bring the pot to a boil, stirring every now and then.
As soon as the wine boils, flame the wine by lighting a long-neck lighter and carefully holding it just above the liquid surface. Let the flame burn some of the alcohol, for few seconds. [Remember: the longer you boil/flame the wine, the less amount of alcohol your vin brulè will have.] Remove from the heat.
Filter your vin brulè with a strainer, serve warm in a glass or cup and add a couple of cooked apples chunks in it.
Notes
-It's a good idea to serve vin brulè with a teaspoon, so that guests can enjoy the apple pieces as well.
Recipe by Very EATalian at https://www.veryeatalian.com/panevin-bonfire-and-vin-brule/