ROASTED PEAR SANGRIA

Roasted Pear Sangria image

Provided by Geoffrey Zakarian

Time 9h

Yield 8 to 10 servings

Number Of Ingredients 10

12 Seckel pears, peeled
1/4 cup honey
3 star anise
3 cinnamon sticks
Two 750-milliliter bottles red wine
Half of a 750-milliliter bottle elderflower liqueur
Cranberry Ice Cubes, recipe follows
Fresh mint, for garnish
Cava, for topping
24 to 36 fresh cranberries

Steps:

Preheat the oven to 400 degrees F.
Slice a thin layer off the bottom of each pear to make a flat surface. Stand the pears cut-side down in a 9-by-13-inch baking dish. Whisk together the honey and 1 cup water and pour over the pears. Add the star anise and cinnamon sticks. Cover with foil and roast until the pears are tender and the liquid has reduced, about 45 minutes. Let cool.
Place the pears in the bottom of a large pitcher and add the red wine and elderflower liqueur. Refrigerate overnight.
When ready to serve, pour the pear sangria into large glasses over Cranberry Ice Cubes and garnish with mint. Top each drink with a splash of cava.
Put 2 to 3 cranberries in each compartment of an ice cube tray and fill with water. Freeze until set.