Fruchtiger Karamell-Rum-Glöck

Gently heat the red wine, plum nectar, orange peel, caramel syrup, and star anise in a small saucepan, ensuring the mixture does not reach a boil.

In a separate small saucepan, warm the rum and add the sugar. Carefully ignite the mixture with a long match to flambé and allow it to caramelize.

Pour the caramelized rum into the wine mixture and stir gently.

Transfer the combined mixture into heat-resistant glasses.

Serve immediately.