Cocktail Friday: Sangria with Nashi and Figs

by Tokyo Terrace on October 3, 2009

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After a long day of working on my new header yesterday, I finally found a few moments to sit down and write my Cocktail Friday post. This week has been dreary and rainy in Tokyo, but we have not had the bad luck of many other places around the world with floods and typhoons, so I am not about to complain. My heart goes out to all of you that were impacted in the Philippines and Indonesia. For anyone interested in donating to the Red Cross for support, go to the American Red Cross website.

Needless to say, I felt like this week could use a little color to brighten things up and bring a little warmth and comfort. This sangria recipe is a perfect remedy for the cooler and sometimes gray weather that autumn brings. This is a variation of the recipe I made for the Birthday Party menu a couple weeks ago.

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Instead of using Rose, I used Pinot Noir and I substituted the dried cranberries with fresh figs. These substitutions resulted in a full-bodied, complex sangria that hit the spot. The simple syrup included spices like cinnamon, star anise, and cloves with a little hint of heat from a tiny pinch of cayenne pepper. The spices make the entire kitchen smell like fall. I would consider making just for the purpose of making my apartment smell so good!

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Some Sangria recipes run the risk of being a little too sweet or fruity, but this one has perfect balance and is unique in comparison with many other versions I have tried. So, on this first Cocktail Friday of October, I hope you will consider trying this versatile Sangria recipe! Enjoy!

IMG_4538Sangria with Nashi and Figs

Makes 6 servings

1/2 pound fresh figs

1 large nashi or other pear variety

1 bottle Pinot Noir or Rose

1/3 cup Cointreau

1/2 cup simple syrup (recipe adapted from Food & Wine.com):

  • 1/2 cup sugar
  • 1/2 cup water
  • 2 cinnamon sticks
  • 3 cloves
  • 1 star anise
  • 1/8 teaspoon cayenne pepper (it is very important to use a small amount of this!)

To make the simple syrup, combine all the ingredients in a heavy bottomed saucepan over medium heat. Stir and bring to a simmer. Stir until the sugar has dissolved completely. Allow the syrup to simmer for 20 minutes over low/medium heat. Strain the syrup into a large bowl.

In the same large bowl, while the syrup is still hot, combine the fruit with the syrup. Stir to coat the fruit, then cover and keep in the refrigerator for at least 3 hours and up to 8 hours.

Combine the fruit, wine and Cointreau in a large glass pitcher or punch bowl. Stir to combine and add ice (I like to add a small amount of ice at first and allow guests to add more ice to their glasses as needed- otherwise the sangria gets too watered down.) Garnish with cinnamon sticks before serving.

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  • http://www.sense-serendipity.blogspot.com Divina

    Thanks for your support regarding the typhoon in the Philippines as. well as other countries in Asia. That sangria looks very romantic as well as color that lifts up your spirit. And of course, the figs brought a smile to my face even though I can’t get hold of them.

  • http://wasabiprime.blogspot.com wasabi prime

    So gorgeous, and the color is so vibrant! Thoughts, hearts and dollars go out towards the relief funds being raised for those affected by the disaster. Thank you for making your post both delicious and charitable!

  • http://eclatdujour.blogspot.com Alissa

    I liked your last header, but the new one is great, too!
    Have you made any drinks on here with limoncello? It’s something I want to try someday.

  • http://www.tokyoterrace.com/2010/06/cocktail-fridays-sweeneys-saloon-in-st-paul-mn/ Cocktail Fridays: Sweeney’s Saloon in St. Paul, MN — Tokyo Terrace :: An American Foodie in Tokyo

    [...] Sangria with Nashi & Figs [...]

  • http://www.drinkinginamerica.com/its-sangria-season/ It’s Sangria Season | Drinking in America

    [...] photo  Aveníu Brands has unveiled a new ready-to-drink pomegranate sangria brand, Pomagria. Made with fresh pomegranate juice blended with a maceration of wine and oranges, Pomagria (13% abv) will be available everywhere this summer, selling at $11.99 a bottle.   This news has us seeing orange wedges. We adore sangria and wish we remembered to order it outside of frequents to the local tapas spot.  We also love making it. Here are a few variations on the theme:  Sangria Perea  Guy Fieri swears by this sangria though I’ve found the peach brandy can take over if the lemons and limes aren’t especially juicy.   Ingredients:  • 3 cups ice cubes • 1/4 cup lemon slices • 1/4 cup lime slices • 1/4 cup orange, slices • 1/4 cup pineapple chunks • 1/4 cup seedless grapes • 2 cups red wine • 1/2 cup peach brandy • 1 cup orange juice • 1 cup lemon/lime soda  Directions:  In a pitcher, add all the ingredients and stir to combine. Ideally, you want to wait about 1 hour for the fruit and the wine to infuse each other, but you can drink it right away.  Serves: 6 rocks glasses  Spicy Sangria  Great complement for a summer afternoon filled with chips, salsa and your favorite guacamole recipe.  Ingredients:  • 1 Bottle of red wine (consider a Malbec from Argentina) • 1 chili pepper or jalapeno (seeds removed and diced) • 1 Lime cut into wedges • 1 Lemon cut into wedges • 1 Orange cut into wedges • 1 Mango diced into cubes • 1/2 cup honey or sugar • 2 tsp. Cholula hot sauce • 1 Shot of Rum • 2 cups of Citrus flavored cola, (for those who prefer a little less sweet use a bottle of club soda)  Preparation: Pour wine in the pitcher and squeeze the juice wedges from the lime, lemon and orange into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add diced mango, honey/sugar, rum and hot sauce to the mix. Chill overnight. Add citrus soda or club soda just before serving. If you’d like to serve right away, use chilled red wine and serve over lots of ice. Tweet Share Tags:Aveníu Brands, Pemagria, sangria, sangria perea, spicy sangria Posted by DIA [...]

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