May 22, 2010

Mango Pear Sangria

It's Friday afternoon at 5:00, and I'm walking home from work in the 90 degree heat. Although it's not unusual for this craving to hit me once the warm weather arrives, my mind begins to envision juicy pieces of fruit and a glass pitcher. I begin to walk a little faster: I need to get home and make some sangria!

I mix together the ingredients as quickly as I can and stir it well with a long, wooden spoon. Then, back in the frige it goes. Those flavors need to meddle together for as long as they possibly can before we're ready for a glass. The mango and pear soak up the brandy and liqueur, the wine fuses with the sugar and fruit juices... All becomes right in the world.

There are many reasons to celebrate life on this perfectly cloudless, sunny Friday. The evening immediately turns into the weekend when M comes home and I pour us each a cold glass of this perfectly fruity, sweet, and lightly tangy white Sangria.

Mango Pear White Sangria:
1 750ml bottle of sparkling or regular white wine, chilled
1/2 cup brandy or cognac
1/4 cup orange liqueur
2 t. superfine or powdered sugar
1/2 cup orange mango juice (or regular orange)
1 can pears in light juice, pears removed and cut into 1" chunks, juice reserved
1 cup frozen or fresh mango, cut into 1" chunks

Stir together wine, brandy, orange liqueur and sugar until the sugar is dissolved. Add orange mango juice, pear juice, and stir again. Add fruit and chill for a minimum of hour, or overnight for the best flavor.

This recipe is also great with canned peaches, sliced white grapes, and sliced unpeeled oranges and lemons.

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