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.