Vin Brule

2 bottles (75 milliliters each) dry red wine

2 fresh bay leaves

2 cinnamon sticks

8 whole cloves

2 whole star anise

¼ teaspoon finely ground fresh nutmeg

½ a lemon, skin peeled with a vegetable peeler (avoid the pith)

½ an orange, skin peeled with a vegetable peeler (avoid the pith)

5 ounces sugar

1 tablespoon honey

1 orange, sliced into ½-inch thick half circles for garnish

In a heavy bottom pot add the wine, spices, lemon and orange peels, sugar and honey. Place pot over a medium flame and stir to combine. Allow the mixture to simmer for 5 minutes.

Light a bamboo skewer and flame the simmering wine mixture for 30 seconds.

Strain the vin brule into mugs and serve hot with a slice of orange.

Serves eight.

Chef John Coletta, Quartino Ristorante, Chicago