Core the fruit and cut into small cubes. Whip the cream with the vanilla pulp until frothy.
Boil the apple juice together with the sugar and the tea bag, add the red wine and the fruit cubes and let it steep for about 10 minutes at low heat.
Remove the tea bag from the pot and serve the punch in cups. Scrape the vanilla pulp from the pod and whip together with the whipped cream to a stiff vanilla foam.
Garnish the punch with the vanilla cream.
Preparation Tip:
A small stamperl rum in addition makes this punch a turbo punch!
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