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Pear and brandy punch recipe

Pear and brandy punch recipe

1 rating

Inspired by classic French flavours, this pear and brandy cocktail makes a great Christmas punch. Prepare your own festively-spiced pear syrup using ginger, cinnamon and vanilla, and combine with crisp white wine and velvety brandy in a large jug or punch bowl. Garnish with juicy pear and fragrant rosemary, and enjoy! See method

Ingredients

  • 400ml brandy
  • 2 x 75cl bottles Sauvignon Blanc
  • 12 rosemary sprigs
  • 2 pears, sliced

For the pear syrup

  • 600ml pear juice
  • 100g caster sugar
  • 2 tsp mixed spice
  • 2 tsp ground ginger
  • 2 cinnamon sticks
  • 2 tsp vanilla extract
If you don't have any pears, try using apples

Each serving contains

  • Energy

    860kj
    206kcal     10%

  • Fat

    0g 0%

  • Saturates

    0g 1%

  • Sugars

    16g 18%

  • Salt

    0g 0%

of the reference intake
Carbohydrate 16.6g Protein 0.5g Fibre 1g

Method

  1. Put the pear syrup ingredients and 200ml water in a saucepan over a medium heat, stirring, to dissolve the sugar. Once the sugar has dissolved, bring to the boil, then simmer rapidly for around 15 mins until reduced and slightly thickened. Set aside to cool. It will thicken upon cooling and you should be left with around 400ml syrup. Once cooled, discard the cinnamon sticks.
  2. Fill a large jug or punch bowl with ice. Add the cooled pear syrup, brandy and wine. Stir well to combine. Ladle into 12 wine glasses and garnish with a sprig of rosemary and pear slices.

Get ahead: The pear syrup can be made up to 1 week in advance and stored in an airtight container in the fridge.

See more Cocktail recipes

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