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Dragon Egg Stew
By Elizabeth Weinstein


10 Cactus Pears
2 cups Apple Cider
2 cups Sparkling Water
6 or more Rambutans
6 or more Longans


Wearing gloves, slice the skins off the cactus pears and discard.

Purée the cactus pears and 1 cup of the apple cider in a food processor or blender.

Press the purée through a fine strainer into a bowl to catch the juice.

You should get approximately 3 cups of liquid. Discard the dry seeds and pulp.

In a punch bowl, combine the cactus pear mixture with the sparkling water and the remaining apple cider.

Slice the skin off the longans and rambutans and add the fruit to the punch bowl.

The more rambutans and longans you use, the spookier the effect!