Indulge: Mulled Pear Sangria
Recipe & Photos by Katie Morris
Katie at the Kitchen Door
Sangria is typically thought of as a hot-weather drink, but this mulled version will warm you up when the temperatures drop this winter. Cloves and cinnamon compliment fresh pears perfectly. Best enjoyed on chilly New England nights.
2 ripe pears, plus extra slices for serving
1/3 c. sugar
1 c. water
1 whole cinnamon stick
5 whole cloves
4 oz. maple liqueur
1 bottle white wine
Peel and core the pears and roughly chop into cubes. Place the pear cubes, sugar, water, cinnamon stick, and cloves in a medium saucepan and bring to a simmer over medium heat. Simmer until the pears are soft, about 8-10 minutes. Use a slotted spoon to remove the cinnamon stick and cloves and discard. Puree the pear and syrup mixture until smooth, in a regular blender or using a hand blender.
Put the pear syrup back in a saucepan. Add the liqueur and wine and heat over low heat until just steaming. Remove from the heat and ladle into pre-warmed glasses (to prevent cracking). Garnish each glass with a few slices of pear and serve.