Foya-tung-bol (that's how it sounds, seriously)
This is a Danish recipe traditional holiday, if I remember....
1 gallon burgundy wine
2 or 3 small/medium oranges
6 to 10 cloves per orange
1-1/2 to 2 cups high-proof rum
200 cc sugar cone (international foods)
Flat all-metal cheese grater
Covered 6-8 qt. pot
Halve the oranges and stick 3-4 cloves in the skin-side of each half.
Float the orange halves in the wine and warm the wine over low heat for 1-2 hours. The wine should almost simmer, but not boil. Place the flat cheese grater across the pot like a bridge. Set the sugar cone (200cc is approximate, the cone is about 6" tall and 2-1/2" at the base). Slowly pour the rum over the sugar, letting the extra run into the pot. Just as the sugar is completely saturated, stand back and light it on fire!
Woo hoo! Fire!
Use the lid to smother the fire just as the sugar is nearly all melted into the wine. Don't try to blow it out, or you will need burn cream in addition to the above listed ingredients.