This cocktail has the most enticing aroma. My entire office smelled of Christmas for hours after shooting this photo. And, in addition, this cocktail tastes as festive as you’d think - beautifully spiced, not too sweet and it has a lovely balance between fruit and alcohol. Cheers, friends, and Merry Christmas.
Orasella’s Pear Wassail
Serves 6
For the spiced fruit
4 pears, halved and cored
1 medium naval orange
2.5T brown sugar
1 thumb ginger, peeled and sliced into 1/4" rounds
20 (ish) whole cloves
For the cocktail
5-6 cinnamon sticks
1T whole allspice berries
1/2 tsp cinnamon
1/2 tsp fresh grated nutmeg
2 whole star anise
10-12 cardamom pods
2 quarts pear cider
6-8 Orasella cherries
12 oz brandy
2T brown sugar (optional depending upon the sweetness of your pear cider)
Preheat the oven to 375 degrees. Spread the 2.5T brown sugar evenly over the cut side of each pear and place cut side up on a lined baking sheet. Stud the cloves around your naval orange and add it to the baking sheet, along with the sliced ginger. Bake the fruit and ginger for approximately 60 minutes, turning cut side down about half way through, until fork tender.
Meanwhile, add all of your spices and the cherries into a large pot with the cider and brandy. If you have a tea sachet or cheese cloth, you can make a spice pouch so that you don't have to strain the spices out later. Cook over low heat while the pears are roasting.
Once pears are cooked through, remove from oven. Slice the orange in half and add it to the pot along with the pears and any caramely juices that have escaped. Allow the whole pot to cook over low heat to let the flavors meld. Serve into warm mugs, straining out spices with a fine meshed sieve and enjoy.