Jersey City Fish House Punch

• Decorative ice block (opposite page)
• 6 Fuji apples, diced
• 6 large Bartlett pears, diced
• 6 lemons, cut into half-wheels
• 6 limes, cut into half-wheels
• 3 cups Smith & Cross Traditional Jamaica rum
• 1 quart Lairds AppleJack
• 1 quart freshly squeezed lemon juice
• 2 quarts water
• 3/4 cup Massenez creme de peche or peach liqueur

1. Prepare the decorative ice block, allowing a few hours for freezing.
2. Combine the fruits in a large punch bowl and add the rum, AppleJack, juice, water, and liqueur.
3. Refrigerate for at least 4 to 5 hours.
4. Just before serving, add the decorative ice block.

decorative ice block, apples, bartlett, lemons, wheels, rum, applejack, freshly squeezed lemon juice, water, creme de peche

Taken from www.epicurious.com/recipes/food/views/jersey-city-fish-house-punch-390858 (may not work)