Ingredients:

1 bottle tawny Port
1 bottle Madeira
1 bottle medium dry Sherry
1/2 bottle dry red Wine
15 cloves
15 cardamom seeds
1 stick cinnamon
1/2 pound sugar
1/2 cup Brandy
1 cup raisins
1 cup blanched almonds

Directions:

Combine the port, madeira and sherry with the spices in a large pot and bring to a simmer. When hot, place a rack over the pot, covering half of the opening. Place the sugar cubes on the rack, warm the brandy, pour it over the sugar and set it aflame. Ladle the wine mixture over the flaming sugar until sugar is dissolved. Serve garnished with almonds and raisins in individual cups.

Serves: 15