Spiced Persimmon Punch
Makes 16 to 20 servings
2 ripe persimmons, thinly sliced
6 whole star anise
1 teaspoon whole allspice berries
1 pint brandy
3 bottles white wine, chilled
1 cup sugar
1 cup water
1 liter seltzer or club soda, as needed
1. Place the persimmon slices, star anise, and allspice berries in a clean jar with a lid. Pour in the brandy. Cover tightly and let stand at room temperature for 2 to 4 days.
2. At least 24 hours before serving the punch, fill a large bundt pan or bowl 2/3 with water. Freeze overnight.
3. In a small pot, combine the sugar and 1 cup water. Simmer until the sugar dissolves, about 5 minutes. Let cool completely.
4. When you are ready to serve the punch, turn the bundt pan or bowl upside down and run briefly under warm water to release the ice mold from the pan. Transfer the ice to a large punch bowl. Pour in the brandy (with fruit and spices) and wine. Stir in seltzer and sugar syrup to taste.
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