Thanks-Gria
- Level: Easy
- Yield: 8 to 12 servings
- Total: 3 hr 20 min (includes chilling time)
- Active: 20 min
Ingredients
1 cinnamon stick
1 star anise
1 tablespoon black peppercorns
2 lemons, zested into strips and juiced
2 pears, sliced
1 quince, peeled and diced
1/2 cup sugar
2 cups poire Williams eau de vie
2 bottles Beaujolais nouveau, chilled
Directions
Special equipment:
cheesecloth or a thin kitchen towel (or a burp cloth!) and a large glass container- 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.
- 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