For the apple punch, rinse the lemon with hot water and rub dry. Peel the lemon peel thinly in strips (do not use the bitter white skin). Squeeze out the juice. Peel and quarter the apples, removing the core. Cut into small cubes and immediately mix with the lemon juice to prevent them from turning brown.
Slit the vanilla bean lengthwise and scrape out the pulp. Put the pulp and pod, lemon zest, cloves, crushed cardamom pods, star anise and honey in a pot with the apple juice. Bring to a boil, reduce heat and simmer covered for 8 minutes. Remove the spices and add the apple cubes and apple brandy or calvados. Serve the apple punch hot in mugs or fireproof glasses.
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