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CAFE DIABLO




Source of Recipe


NWLA


List of Ingredients




1 small orange

20 whole cloves

Peel of one lemon, thinly sliced

2 3-inch cinnamon sticks

10 sugar cubes

6 ozs. brandy

4 cups hot strong coffee

2 ozs. Cointreau (orange liqueur)

Recipe



Rinse and dry orange. Peel, reserving peels in a deep silver bowl. Stud the orange with the cloves and set aside. To the orange peels, add lemon peels, cinnamon sticks and sugar cubes. Heat the brandy (but do not boil) and pour into the bowl. Place bowl on a tray and carefully ignite the brandy. Ladle the liquid repeatedly over the peels until the sugar has melted. Add the coffee. Pour Cointreau into the ladle and set the orange in it. Ignite the Cointreau and lower the flaming ladle into the bowl, allowing the orange to float. Ladle the coffee into demitasse cups, being careful to leave all solids (the peels, fruit and spices) in the bowl.

Serves 8.