Pear Punch for Winter Barbecue

For the pear-apple punch, rinse the lemon with hot water and rub dry. Peel the lemon peel thinly in strips (do not use the bitter white skin).

Squeeze out the juice. Peel and quarter the pear and apple, removing the core. Cut into small cubes and immediately mix with the lemon juice to prevent them from turning brown.

Slit the vanilla bean lengthwise and scrape out the pulp. Place the pith and pod, lemon zest, cloves, crushed cardamom pods, star anise and honey in a saucepan with the pear juice.

Bring to a boil, reduce heat and simmer covered for 8 minutes. Remove spices and fruit pieces. Now add the pear brandy.

Serve the hot pear-apple punch in mugs or fireproof glasses. If you like, cut a few thin quarters from an apple and add them to the glass as a garnish.

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