You can slice or cube the pears, depending on your preference. Sliced pears will more easily hold the cloves you stud them with. If you're at all concerned about floating cloves in your sangria, feel free to strain them out before serving.
- 1 cup pear nectar
- 2 whole anise stars
- 3 whole cinnamon sticks
- 2 pears, sliced thinly
- 16 whole cloves
- 1 bottle dry white wine
- 1/4 cup fresh squeezed lemon juice
- Ginger beer (about 1 can or bottle)
1 Infuse the pear nectar: In a saucepan, combine the pear nectar, anise, and cinnamon sticks. Warm over low heat for five minutes, stirring occasionally. Set the mixture aside to cool.
2 Make the sangria: Stud the pear slices with the cloves. Place the pear slices in a glass pitcher, and add the white wine.
Juice the lemons and add the lemon juice to the pitcher. Add the cooled pear and spice mixture to the pitcher with the wine and stir.
3 Chill and serve: Cover and chill in the refrigerator for at least four hours, preferably overnight and up to two days. Strain out the cloves (if desired) and serve over ice with a splash of ginger beer.