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Wash the orange in hot water and pat dry. Use a vegetable peeler to peel 2 strips from the peel. Heat these with cinnamon, star anise, cardamom and white wine in a pot to a maximum of 70 °C so that the alcohol is retained.
In the meantime, cut two thin slices from the orange and put them in two glasses. Top up with Aperol, pour the hot wine through a sieve into the glasses and serve.