Mulled Pear Sangria

Recipe and photographs 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.

Ingredients:

• 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

Method:

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 andserve.

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