Pear and Cinnamon Sangria
Recipe Type: Drink, Cocktail
Serves: 6 to 8 servings
Take a refreshing sangria in the winter months with warm spices, pears, and a white wine with matching notes.
  • 1 bottle (750 mL) dry white wine*
  • ½ cup (120 mL) brandy
  • 1½ cups (350 mL) pear juice
  • 2 firm, ripe bosc pears, thinly sliced**
  • 2 cinnamon sticks
  1. In an airtight container, stir together the wine, brandy, and pear juice. Add the sliced pears and cinnamon sticks. Allow to rest overnight (12-18 hours) in the refrigerator.
  2. Remove fruit and cinnamon sticks by running mixture through a fine mesh strainer. To serve, add a few pear slices to each glass (optional).
*For the wine, I used Santa Margherita Pinot Grigio. I recommend using a dry wine instead of a sweet wine (like a moscato). The pear juice adds a significant amount of sweetness and using a dry wine prevents the sangria from becoming too sweet.
**I recommend bosc pears because they have a firmer texture which holds up better in the drink. Bartlett pears have a tendency to disintegrate in the liquid. I sliced the pears using a mandolin on a thick setting.
Recipe by Honest Cooking at