Red Wine Punch

For the red wine punch, first thinly peel the oranges with a peeler and then squeeze them.

Caramelize the sugar in a saucepan and deglaze with the orange juice.

Add the cinnamon sticks, scraped and finely chopped vanilla beans, star anise and the orange peel and cook for 5 minutes until the sugar has dissolved again.

Let the punch infuse for at least 2 hours and then strain through a sieve into a pitcher.

Heat the red wine over low heat, but never boil it. At the table, keep warm on a teapot warmer.

When serving, fill glasses one-quarter full with the mixture and top with the hot red wine.

On each glass of red wine punch add 1 tablespoon of whipped cream and sprinkle a little brown sugar.

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