Frosted pear and cranberry punch recipe

  • Serves 6
  • 20mins to prepare and 10mins to chill
  • 302 calories / serving
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Chill a large glass jug in the freezer. For the syrup, put the cranberries, sugar and 3 tbsp water in a small saucepan and bring to a simmer. Stir, then cook for 2-3 minutes, until syrupy. Remove from the heat and leave to cool completely.

Meanwhile, put the two peeled and cored pears in a blender and whizz to make a smooth purée.

For the punch, mix the puréed pears, wine, brandy, soda water and cranberry juice. Half-fill the chilled jug with ice, add the pear slices, then pour in the punch.

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  • Ingredients

  • handful fresh or frozen cranberries
  • 3tbsp caster sugar
  • 5 very ripe pears, 2 peeled and cored, 3 thinly sliced, lengthways, to garnish
  • 1 litre (1¾pt) fruity white wine, chilled
  • 200ml (7fl oz) brandy, chilled
  • 300ml (½pt) soda water, chilled
  • 300ml (½pt) cranberry juice, chilled
  • Energy 1265kj 302kcal 15%
  • Fat 0g 0%
  • Saturates 0g 0%
  • Sugars 25g 28%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 32.5g Protein 0.6g Fibre 3.3g


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