Whether you prefer to use a medium-body white or red wine for this recipe, be sure to select a stainless-steel fermented dry style with slight fruity notes – oaky flavors should be avoided. I recommend a Sauvignon Blanc or Merlot. Also, a softer pear variety like Comice or Forelle is great for this recipe, as it will release more flavor, but keep in mind that it will also be messier!
Serves | 8 to 10 |
- 2 bottles medium-bodied dry red or white wine
- ½ cup brandy
- ½ cup brown sugar
- 4 Comice or Forelle pears, thinly sliced, plus more for garnish
- ½ orange, thinly sliced
- 1 vanilla bean pod, split open
- ½ inch fresh ginger, thinly sliced, smashed with a knife
- 2 cinnamon sticks, plus more for garnish
- 2 tsp whole cloves
- 2 tsp allspice berries
| Preparation | In a stockpot over medium-low heat, add wine, brandy and brown sugar. In a piece of cheesecloth, add all remaining ingredients. Tie cheesecloth closed using kitchen twine and add to pot. Let wine mull for 45 to 60 minutes; don’t let mixture reach a boil. Remove cheesecloth bag, stir, garnish with cinnamon sticks or pear slices and serve warm.