This festive, fall version of Sangria celebrates early fall fruit and is made all the more unique by the addition of Sparkling Pear Juice. It is simple to prepare with the bulk of the time duration being the infusion of the fruit into the wine.
Keyword autumn sangria, fall fruit sangria
Prep Time 20minutes
Total Time 1day20minutes
Author Toni Dash
4fresh figs, quartered
6small(or 3-4 large) plums, pitted and cut into wedges
¾cupof dried apricots, sliced
2ripe but firm pears, cored and cut into wedges
1 750mlbottle of Pinot Noir(or other light red wine such as Gamay)
1 750mlbottle of Sparkling Pear juice(or sparkling apple cider if pear is unavailable)
Orange slices for garnish
In a 3 quart glass jar or container add all the fruit and red wine. Seal or cover and chill for 24 hours (or longer).
If serving a large group, strain the sangria into a serving bowl and add the bottle of sparkling pear juice. Fill glasses with ice, pour in sangria and garnish with an orange slice. If preparing single servings (not using the entire batch of sangria), add equal parts of sangria and sparkling pear juice to ice filled glasses; garnish with orange slice.