Spiced Christmas punch
Preparation time: 10 min.
Created on: 17.11.2016
Last changes: 30.11.2016
- Heat 1 litre water with the raisins, cinnamon stick and sugar in the blender jug for 10 minutes/100 °C/speed setting 2/reverse button.
- Dice the pear and apple, removing the cores. Peel and dice the persimmon.
- Add the fruit to the blender jug and simmer for 12 minutes/90 °C/speed setting 2/reverse button until soft. Allow the mixture to cool down to 50 °C. Remove the cinnamon stick. Add the red wine and rum, and heat the mixture up again for 6 minutes/90 °C/speed setting 2/reverse button. Divide the punch between heat-resistant glasses.
Bon appétit with Monsieur Cuisine