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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

Serves 12
20 mins to prepare, plus cooling
206 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

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

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.
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