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–+ servings
Baked pear and apple sangria being poured from a small carafe into a glass filled with ice.

Baked Pear & Apple Sparkling Fall Sangria

Sara
This is a very hands-off sangria recipe that is perfect for fall! Roasted fruits, cinnamon, fresh citrus and ginger beer are a delicious combination that will have you coming back for more.
5 from 7 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time: 2 days
Total Time 2 days 50 minutes
Course Drinks
Cuisine American
Servings 6 servings
Calories 220 kcal

Equipment

  • Large, rimmed baking sheet
  • Spatula
  • Large glass pitcher
  • Fine mesh sieve
  • Bar spoon (or large spoon)

Ingredients
 
 

  • 2 Anjou or Barlett Pears
  • 1 Apple (like Honeycrisp, Cosmic Crisp, or Fuji)
  • 3 tbsp. Light Brown Sugar
  • 2 Cinnamon Sticks
  • 750 ml (1 bottle) Dry White Wine (like Italian Pinot Grigio)
  • 1/4 cup Orange Liqueur (like Cointreau or Grand Marnier)
  • 1/4 cup Apricot Brandy (or apple or pear brandy)
  • 1/2 medium Orange
  • Ginger Beer, Club Soda, or Sparkling Wine (like Cava), to top each glass (1-2 ounces per glass)

Instructions
 

  • Prep the Pears + Apple. Preheat the oven to 375º F. Line a large rimmed baking sheet with parchment paper and set aside. Core 2 Anjou or Barlett Pears and 1 Apple, then chop remaining fruit into 1/2″ – 1″ pieces. Toss the chopped fruit with 3 tbsp. Light Brown Sugar.
    A bowl of apples and pears tossed with brown sugar for a baked pear and apple sangria.
  • Roast. Spread the fruit onto the prepared baking sheet.  Add 2 Cinnamon Sticks to the baking sheet, and bake at 375 F for 30 minutes.  Let cool for 15 minutes.
    Chopped apples and pears tossed with brown sugar and cinnamon sticks on a sheet pan lined with parchment paper.
  • Make Sangria! Use a spatula to transfer fruits, cinnamon sticks, and any baked brown sugar left on the parchment paper to a large pitcher.  Pour in 750 ml (1 bottle) Dry White Wine , 1/4 cup Orange Liqueur, and 1/4 cup Apricot Brandy.
    A flatlay photo of baked pear and apple sangria in a large glass pitcher with a bottle of white wine being poured into it.
  • Let it Chill. Cover the pitcher with plastic wrap or a tightly fitted lie and refrigerate for at least 24 hours, up to three days.
    A large glass pitcher of baked pear and apple fall sangria with white wine being poured into it.
  • Add Orange Juice + Strain. After the sangria has chilled, squeeze 1/2 medium Navel Orange into the pitcher. Stir the ingredients together thoroughly, then strain through a fine mesh sieve into a clean pitcher.*
    A flatlay photo of baked pear and apple sangria in a large glass pitcher.
  • Serve! Fill six cocktail glasses halfway with ice. Divide sangria amongst the glasses, then top with preferred amount of ginger beer. (Or cava!) Garnish with an orange slice or orange peel, and enjoy!
    Sangria being poured from a large pitcher into a smaller carafe.

Notes

*If you prefer to leave the fruit chunks in the sangria, don't strain it!  Just pour the sangria straight from the pitcher you made it in!
You can use slice the other half of the orange and use it as garnish.

Nutrition

Serving: 1cocktailCalories: 220kcalCarbohydrates: 29gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 10mgPotassium: 229mgFiber: 3gSugar: 22gVitamin A: 59IUVitamin C: 10mgCalcium: 41mgIron: 1mg
Keyword Baked Pear and Apple Sangria
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