A piloncillo infused syrup, pear nectar swirled with white wine and brandy create an easy Fall sangria perfect for entertaining.
My piloncillo pear sangria is a swoon worthy twist on white sangria. It is a little sweet, a little tart, and a whole lot of easy! It is the perfect fall Sangria, mix it up this pitcher style piloncillo pear sangria for your next brunch – or lord help us the next debate.
We are currently in that time of year in Texas where the weather keeps you guessing. One week it is cool from a mild cold front, the next it is hot and humid. Oh, Texas we adore you – bring on the piloncillo pear sangria.
I look forward to this time of the year – a slight chill in the air, the fall produce and the kick-off of the spooky season.
And plenty and plenty of fall cocktails.
Piloncillo pairs so well with fall produce I knew I wanted to create a simple syrup that would work well in both sangrias and cocktails.
Piloncillo is the raw form of unrefined sugar cane commonly used in Mexico. It has a rich molasses flavor, dark brown sugar can be substituted, you can find it in the Latin section of your grocery store. Piloncillo is typically found in cone shapes near the spices.
To make the piloncillo syrup: Place grated piloncillo, water and cinnamon stick in a small saucepan over high heat, bring to a boil, reduce heat and simmer stirring occasionally until all piloncillo dissolves. Remove from heat, allow to cool completely and place in fridge to cool.
The piloncillo syrup will keep in the fridge for up to one week. Add to your sangria by the ¼ cup until you reach your desired sweetness. You can substitute cinnamon sticks for ground cinnamon, 1 teaspoon of ground cinnamon, stir to incorporate.
My piloncillo pear sangria is served pitcher style, but you can add to a punch bowl for the holidays – ohh top it off with bubbles for a fun Holiday brunch cocktail.
- For Sangria:
- 1 cup pear nectar
- ¼ cup brandy
- 1 bottle dry white wine
- 2 pears sliced thinly
- 1/4 cup fresh squeezed lemon juice
- Piloncillo Syrup:
- 1 cup grated piloncillo
- 1 cup water
- 1 whole cinnamon stick
For piloncillo syrup: Place grated piloncillo, water and cinnamon stick in a small saucepan over high heat, bring to a boil, reduce heat and simmer stirring occasionally until all piloncillo dissolves. Remove from heat, allow to cool completely and place in fridge to cool.
To make sangria in a pitcher combine pear nectar, brandy, white wine, sliced pears, lemon juice and sweeten with piloncillo syrup, adding ¼ cup at a time to desired sweetness. Stir to combine, chill and serve over ice.