Mulled White Wine with Pear Brandy
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 3 whole cloves
- one 750-ml bottle dry or off-dry white wine, preferably riesling or grã¼ner veltliner
- 1 piece star anise
- two 1/4-inch-thick slices fresh ginger
- 3 green cardamom pods
- 3 to 4 tablespoons honey, or to taste
- 1/4 cup pear brandy, such as poire williams
- 4 slices asian pear
- Carbohydrate 26 g(9%)
- Fat 0 g(0%)
- Fiber 1 g(3%)
- Protein 0 g(1%)
- Saturated Fat 0 g(0%)
- Sodium 2 mg(0%)
- Calories 253
Preparation 1. Put the wine in a medium heavy saucepan with the star anise, ginger, cardamom, cloves, and honey (start with 3 tablespoons and adjust later if necessary). Set the pan over medium heat and bring just to a simmer, stirring occasionally. Turn off the heat and let the wine mull for at least 15 minutes. 2. Taste and add more honey if you like. Gently reheat the wine until it starts to steam, then turn off the heat and stir in the brandy. 3. Divide among 4 mugs or heatproof glasses, putting a few of the whole spices in each mug if you like, and add a slice of Asian pear. Toddy away! Reprinted with permission from The Food 52 Cookbook Volume 2 by Amanda Hesser and Merrill Stubbs, © 2012 William Morrow
Preparation 1. Put the wine in a medium heavy saucepan with the star anise, ginger, cardamom, cloves, and honey (start with 3 tablespoons and adjust later if necessary). Set the pan over medium heat and bring just to a simmer, stirring occasionally. Turn off the heat and let the wine mull for at least 15 minutes. 2. Taste and add more honey if you like. Gently reheat the wine until it starts to steam, then turn off the heat and stir in the brandy. 3. Divide among 4 mugs or heatproof glasses, putting a few of the whole spices in each mug if you like, and add a slice of Asian pear. Toddy away! Reprinted with permission from The Food 52 Cookbook Volume 2 by Amanda Hesser and Merrill Stubbs, © 2012 William Morrow
