Pear and White Wine Sangria

Infuse the pear nectar: In a saucepan, combine the pear nectar, anise, and cinnamon sticks. Warm over low heat for five minutes, stirring occasionally. Set the mixture aside to cool. Nancy Mitchell Make the sangria: Stud the pear slices with the cloves. Place the pear slices in a glass pitcher, and add the white wine. Juice the lemons and add the lemon juice to the pitcher. Add the cooled pear and spice mixture to the pitcher with the wine and stir. Nancy Mitchell Nancy Mitchell Nancy Mitchell Chill and serve: Cover and chill in the refrigerator for at least four hours, preferably overnight and up to two days. Strain out the cloves (if desired) and serve over ice with a splash of ginger beer. Nancy Mitchell