A piloncillo infused syrup, pear nectar swirled with white wine and brandy create an easy Fall sangria perfect for entertaining.
AuthorVianney Rodriguez
Ingredients
For Sangria:
1cuppear nectar
¼cupbrandy
1bottle dry white wine
2pearssliced thinly
1/4cupfresh squeezed lemon juice
Piloncillo Syrup:
1cupgrated piloncillo
1cupwater
1whole cinnamon stick
Instructions
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.