Spiced Pear-Champagne Punch

Name: Spiced Pear-Champagne Punch
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Global
Ingredients: 1 medium blood orange, sliced into half-moons; 118 milliliters brandy; 1 inch fresh ginger, thinly sliced (no need to peel); 118 milliliters granulated sugar; 237 milliliters kumquats, thinly sliced (optional); 3 Tbsps freshly squeezed lemon juice (from about 1 medium lemon); 59 milliliters orange liqueur, such as Cointreau or triple sec; 2 mediums pears, such as Bartlett or Anjou, cored and thinly sliced; 1500 milliliters champagne or dry sparkling wine; 2 star anise pods; 1 vanilla bean, split lengthwise and scraped, seeds reserved; 118 milliliters water; 1 teaspoons whole allspice berries

Spiced Pear-Champagne Punch might be just the beverage you are searching for. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 476 calories, 1g of protein, and 1g of fat. This recipe serves 4. A mixture of vanilla bean, water, ginger, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 5 hours. It is a good option if you're following a gluten free and vegan diet.

Instructions

Place the cloves, anise, and allspice in a small saucepan and toast over medium-high heat, shaking the pan occasionally, until fragrant, about 3 minutes.

Ingredients you will need

Allspice

Clove

Anise

Toast

Equipment you will use

Sauce Pan

Frying Pan

Add the sugar, water, ginger, and vanilla seeds, whisk to combine, and bring to a boil. Reduce the heat to low and simmer, whisking occasionally, until the sugar has dissolved and the flavors have combined, about 8 minutes.

Ingredients you will need

Vanilla

Ginger

Seeds

Sugar

Water

Equipment you will use

Whisk

Remove the pan from the heat and let cool slightly, about 15 minutes.

Equipment you will use

Frying Pan

Pour the spiced syrup through a fine-mesh strainer into a medium heatproof bowl and discard the contents of the strainer.

Ingredients you will need

Syrup

Equipment you will use

Sieve

Bowl

Add the pears, brandy, orange liqueur, and lemon juice to the cooled syrup and stir to combine. Cover with plastic wrap and refrigerate until chilled, at least 1 hour and up to 4 hours. Meanwhile, chill the champagne or sparkling wine.When ready to serve, place the ice block in a 4-quart punch bowl.

Ingredients you will need

Orange Liqueur

Champagne

Lemon Juice

Brandy

Pear

Syrup

Wrap

Ice

Equipment you will use

Plastic Wrap

Bowl

Pour the spiced syrup–pear mixture over the ice block.

Ingredients you will need

Syrup

Pear

Ice

Add the blood orange and kumquat slices, if using. Gently stir in the champagne or sparkling wine (do not overmix or your punch will be flat) and serve immediately.

Ingredients you will need

Champagne

Blood Orange