In a large stock pot, simmer wine, fruit, cinnamon, cloves, anise, and ginger just to warm.

Place in punchbowl or bowl with a tealight underneath to keep warm, but not boiling.

Place metal tong over punchbowl.

In a tall glass (or bowl), slowly pour 1/2 cup rum over sugar. Let it soak in to sugar loaf.

Drizzle more rum over, taking care to not discard rum that may drain off.

When loaf has been soaked in rum (if using white sugar, it takes on rum faster and starts to dissolve - pilloncillos are more densely packed and dont dissolve as quickly), set on metal tong. Drizzle the rum that dripped off sugar loaf in the glass over sugar.

Carefully light sugar loaf using long handled lighter or match - never put your hands or face near the sugar or over the wine.

As sugar loaf burns, you'll need to drizzle more rum (while still burning or if the fire burns off, to re-light) over the sugar until completely dissolved - about 15-20 minutes.

Stir punch with ladle as sugar burns - you can start serving while punch is still on fire, or let it all burn off before serving.

Enjoy!