Best German Ananas Mango Bowle Pineapple Mango Wine Punch Recipes

FEUERZANGENBOWLE (BURNT PUNCH, TRADITIONAL GERMAN BEVERAGE)

Steps:

• Wash the oranges and lemons thouroughly, pat dry and cut into slices or wedges.
• In a large pot add red wine, oranges, lemons, cinnamon and cloves. Heat up slowly, but let not boil.
• Move pot from heat and place it on a heating surface, stove or flame (which you can place on the table, like the one you use for Fondue). Add ginger.
• Place the sugar loaf above the red wine mixture (about 1 inch above the surface). You can use a special "fire tongs", which is made for this purpose. You can also a kind of wire netting to place the sugar loaf on.
• Soak the sugar loaf with rum and light up the alcohol. The sugar will melt and drip into the wine. Add rum (little by little) to keep the fire burning until the sugar loaf is used up.
• After the sugar loaf is used up stir gently and serve. If you like you can also use the orange or lemon wedges too.
• NOTE on red wine: use a dry red wine. It should not be too light.
• NOTE on equipment: there is a special equipment used in Germany, especially the fire tongs. You can make your own. It is important that the sugar can drop into the wine and that the sugar loaf can not fall down or that the hot (melted) sugar can drop outside the pot.
• NOTE on how to light the rum: I put the rum into a small scoop and light it "outside" the Feuerzangenbowle and then pour it over the sugar loaf very carefully.
• SAFETY: be very careful, you are handling with alcohol and fire. Take the necessary precautions.

GERMAN ERDBEER BOWLE (STRAWBERRY WINE PUNCH)

Steps:

• 2-3 hours before your guests arrive, wash the strawberries,drain well and pat dry.
• Halve the berries, then place them in the bottom of large punch bowl or glass pitcher.
• Sprinkle the powdered sugar over them.
• Rinse the lemon balm leaves and shake them dry.
• Pluck the leaves from their stems and add them to the berries.
• Pour one bottle of wine over the berry mixture, cover, and cool in the fridge.
• When the guests have arrived, add the remaining wine and the champagne.
• Lemon balm is an herb in the mint family common in Europe; if unavailable then use a vegetable peeler to cut about 5-6 long narrow curls of lemon rind in place of the balm (remove before serving).

PINEAPPLE PUNCH

Steps:

• Cut off and discard top of pineapple. Cut off rind and cut rind into 2-inch pieces. Quarter pineapple lengthwise and cut away core, then cut core into 2-inch pieces. Blend rind and core to a coarse purée in a food processor, in batches if necessary.
• Put pineapple purée in a bowl and stir in white wine. Chill, covered, 1 hour.
• Cut remaining pineapple into 1/3-inch dice and stir with brandy and confectioners sugar in another bowl. Macerate, covered and chilled, stirring occasionally, 1 hour.
• While pineapple is macerating, bring granulated sugar and water to a boil, stirring until sugar is dissolved, then boil syrup over moderate heat, undisturbed, until it registers 230°F on candy thermometer. Cool syrup.
• Pour wine mixture through a large fine sieve into a punch bowl set in cracked ice and stir in syrup, pineapple with liquid, and Champagne.

GERMAN ANANAS-MANGO-BOWLE (PINEAPPLE MANGO WINE PUNCH)

Steps:

• 2-3 hours before your guests arrive arrive, peel, core, and cut the pineapple into bite-sized chunks on a ridged cutting board to catch any juices.
• Place pineapple chunks into a large clear glass punch bowl or Bowle pitcher, pouring in any of the pineapple juices.
• Peel mango and cut into small cnunks and add to the pineapple.
• Pour the Madeira and 1 bottle of white wine over the fruit.
• Cover and chill until the guests arrive.
• When the guests arrive, add the remaining wine and the champagne and serve.