Glug

• 3 quarts (2850 ml) (or two 1.5 liter bottles) port wine
• 1/2 cup (125 ml) skinned almonds(boil ahead of time to remove skins)
• 2 cardomon seeds, shelled
• 1 orange peel
• 6 whole cloves
• 4 sticks cinnamon
• 3/4 cup (175 ml) raisons
• 3/4 cup (175 ml) prunes
• 3/4 cup (175 ml) granulated sugar
• 3 cups (700 ml) (or one 750 ML bottle) 190 proof grain alcohol

1. You'll need a large soup pot with a lid, and a small sauce pan.
2. Pour the wine into the pot.
3. Add all other ingredients except the sugar and the 190 proof grain alcohol.
4. Set pot on stove at high heat.
5. Bring just to boiling, then reduce heat to maintain a slow simmer.
6. In the sauce pan, burn about half the sugar until it is brown and caramelized.
7. Add the caramelized sugar and the remaining granulated sugar to the pot.
8. Continue low simmer, stirring occasionally for 1/2 hour.
9. Pour in the 190 proof grain alcohol, turn heat to high setting, and bring just to a boil.
10. Turn off heat.
11. When batch cools a little, light it off with a match and let it burn for only 10 seconds.
12. Put out the fire with the lid.
13. Remove the fruit, spices and other solids with a slotted spoon.
14. Pick out and save the almonds; discard other solids.
15. Serve glug hot in small cups with an almond in each cup.
16. Glug can be stored indefinately in bottles; use the empty port bottles.

liter, skinned almondsboil, cardomon seeds, orange peel, cloves, cinnamon, raisons, prunes, sugar, alcohol

Taken from online-cookbook.com/goto/cook/rpage/0010E2 (may not work)