[this post is in partnership with Harry and David. I’m creating some wonderful recipes with their royal riviera pears this season. xoxo]
If this doesn’t convince you that it’s the best time of year…
I have no idea what will. This might be my favorite sangria yet — it even looks like one giant Christmas ornament. I’ll be drinking nothing but this until January 2nd. Please join me.
Those layers are so pretty — the colors and the fruit make this sangria a showstopper. I’m convinced you don’t need any other cocktail at your holiday party this year.
This vibrant pitcher is made with delicious royal riviera pears from Harry and David. I created this recipe for them this season and it also uses pear cider we made recently — which adds a warm, spiced note even when served chilled.
If you don’t have pear cider on hand, swap in pear juice or nectar. You can also add a cinnamon stick or two to mimic the cozy spice the cider brings.
Along with pear slices, this sangria includes fresh cranberries, pomegranate arils and — at the last minute — a few golden raspberries I picked up at the store. A chilled glass, a cinnamon-sugared rim and an endless supply of sangria is how I want to spend the next few weeks.
I’m dreading the end of pear season. I’ve enjoyed them so much this year — in salads, desserts, cocktails and as snacks. A perfectly ripe pear needs nothing else; it’s delicious on its own.
The new year is going to arrive too soon.
So what if most days until then I’ll be drinking sangria and blasting the N*SYNC Christmas album?
Pear Sangria
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Ingredients
- 4 royal riviera pears sliced
- 1 cup whole fresh cranberries
- ½ cup pomegranate arils
- 1 bottle (750 mL) Pinot Gris
- 2 cups pear cider
- 1 cup club soda
- 1/4 cup ginger brandy
cinnamon sugar rim:
- 1 orange wedge
- 2 tablespoons coarse turbinado sugar
- 1 tablespoon white sugar
- ½ teaspoon cinnamon
Instructions
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Add the pears, cranberries and pomegranate arils to the bottom of a pitcher. Add the wine, pear cider, club soda and ginger brandy. Stir to combine. Refrigerate for an hour or longer before serving.
To serve:
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Rub an orange wedge around the rim of a chilled wine glass. Mix the turbinado sugar, white sugar and cinnamon on a plate. Dip the rim into the cinnamon sugar, pressing gently to adhere. Pour the sangria into glasses and enjoy.
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I appreciate you so much!
Sparkle and shine — that’s how every cocktail should look right now!