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Mulled White Wine with Pear Brandy

By Amanda Hesser and Merrill Stubbs

5.0

(2)

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Mulled White Wine with Pear BrandySarah Shatz

WHAT: White wine infused with cardamom and star anise, as well as the more traditional triumvirate of cinnamon, ginger, and cloves, and amped up with pear brandy.
HOW: A slice of Asian pear is added to each drink as a garnish—the pear softens slightly as it absorbs the warm booze and makes for a yummy treat once you've sipped the last of the wine.
WHY WE LOVE IT: Like a delicate warm sangria, this drink is the perfect accompaniment to a cozy evening indoors.

Recipe information

  • Yield

    Serves 4

Ingredients

One 750-ml bottle dry or off-dry white wine, preferably Riesling or Grüner Veltliner
1 piece star anise
Two 1/4-inch-thick slices fresh ginger
3 green cardamom pods
3 whole cloves
3 to 4 tablespoons honey, or to taste
1/4 cup pear brandy, such as Poire Williams
4 slices Asian pear

Preparation

  1. Step 1

    1. Put the wine in a medium heavy saucepan with the star anise, ginger, cardamom, cloves, and honey (start with 3 tablespoons and adjust later if necessary). Set the pan over medium heat and bring just to a simmer, stirring occasionally. Turn off the heat and let the wine mull for at least 15 minutes.

    Step 2

    2. Taste and add more honey if you like. Gently reheat the wine until it starts to steam, then turn off the heat and stir in the brandy.

    Step 3

    3. Divide among 4 mugs or heatproof glasses, putting a few of the whole spices in each mug if you like, and add a slice of Asian pear. Toddy away!

Reprinted with permission from The Food 52 Cookbook Volume 2 by Amanda Hesser and Merrill Stubbs, © 2012 William Morrow
TagsCocktailAlcoholBeveragesBrandyWhite WineWinePearFruitMake AheadSimmerCookbooks

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