Baked Pear and Apple Sparkling Sangria
Ingredients
The fruits
-
2
pieces
Anjou Pears
-
1
piece
Apple (Fuji, Red Delicious, or Honeycrisp)
-
1
large
Orange
The baking ingredients
-
3
tablespoons
Light Brown Sugar
-
2
pieces
Cinnamon Sticks
The liquids
-
750
ml
White Wine (such as Pinot Grigio)
-
2
ounces
Cointreau or Orange Liqueur
-
2
ounces
Apricot Brandy or Apple Brandy or Pear Liqueur
-
to taste
none
Ginger Beer
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Core and chop the pears and apple into ½ to 1-inch pieces, then toss with brown sugar.
- Spread the fruit on the baking sheet and add cinnamon sticks, then bake for 30 minutes.
- Allow the fruit to cool for 15 minutes, then transfer to a pitcher along with any melted brown sugar.
- Pour in the white wine, Cointreau, and apricot brandy, and stir to combine.
- Cover the pitcher and refrigerate for three days.
- After three days, squeeze in fresh orange juice and stir again.
- Strain the sangria into a clean pitcher and serve over ice, topped with ginger beer.
Nutrition Facts (estimated)
Servings
6 servings
Calories
250
Total fat
0g
Total carbohydrates
30g
Total protein
1g
Sodium
5mg
Cholesterol
0mg
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