Spiced Pear Sangria
White wine, cider and ripe pears with a cinnamon stick. A pitcher for the table, made the afternoon before mahjong night.
It’s mahjong night, ladies, so let’s make a pitcher of spiced pear sangria. Crisp white wine, apple cider and a splash of brandy soak up sliced pears and cinnamon in the fridge, so it’s ready the minute your friends sit down.
You’ll need
Serves 6 to 8. About 10 minutes, plus 2 hours to chill.
- 1 bottle (750 ml) dry white wine, like pinot grigio
- 2 cups apple cider
- ¼ cup brandy (pear brandy if you have it)
- 2 ripe pears, thinly sliced
- 1 apple, thinly sliced
- 2 cinnamon sticks
- 1 cup ginger ale or sparkling water, to top
Make it
Slice the pears and apple and drop them into a big pitcher with the cinnamon sticks.
Pour in the wine, cider and brandy and give it a stir.
Chill at least 2 hours, or overnight, so the fruit soaks up the spice.
Top with ginger ale just before serving and pour over ice, with a pear slice in every glass.
Lady M’s tips
- Bosc or Anjou pears hold their shape best.
- For a mocktail, use all cider plus sparkling water.
- Add the ginger ale at the last minute so it stays bubbly.
On my table
A glass pitcher shows off the pear slices. Set it on a little tray beside the mat with the glasses.
That’s it, and you’re ready for game night. Bird Bam Cheers! ...and happy mahj-ing!
— Lady M
