Recipe courtesy of James Briscione


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  • Level: Easy
  • Total: 3 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 8 to 12 servings
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Special equipment:
cheesecloth or a thin kitchen towel (or a burp cloth!) and a large glass container
  1. Tie together the peppercorns, cinnamon and star anise in a piece of cheesecloth or a thin kitchen towel. Add to a large bowl with the lemon zest, pears and quince. Squeeze the lemon juice over the fruit. Pour in the poire Williams and sugar, stirring to combine. Refrigerate for a few hours or up to 2 days.
  2. Before serving, transfer the mixture to a glass pitcher and add the bottles of Beaujolais to the fruit and mix well. Remove the sack of spices. Serve chilled with some of the fruit in each glass  

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