Fig Wine Punch

For the fig wine punch, first wash the figs.

Wash the lemon well and finely grate the peel. Squeeze out the juice.

Heat half of the red wine with the sugar and poach the figs in it for 4 minutes. Leave to cool.

Heat the other half of the wine with the pomegranate syrup, lemon zest and juice in a saucepan, but do not bring to the boil.

Add the rum.

Remove the figs from the wine and pour in the wine as well.

Pour the hot fig and wine punch into glasses and serve the figs separately.

Preparation Tip:

For the fig wine punch, use sweet red wine for a sweet note and more dry wine for a flavorful, spicy note.

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