White Sangria with Figs and Anjou Pears

Certain foods are just so good raw it's hard for me break down and actually make something with them. Apples. Really dark chocolate bars. Figs. I'll store these things in the fridge or cupboard, pretending I'm going to make something really good with them, but one by one they'll disappear as I give in and munch one down plain. 

This is especially true with figs. Not only are they totally delicious, their also limited. They're only available for a few weeks. It's hard to buckle down and transform something that's already so good. That's the key, maybe: they don't need transformation, they just need to be displayed. They need to be lofted up by other ingredients and made into a center piece. That why this sangria worked for me. While other fig sangrias use a red wine, I swamped in a more delicate white wine so that the figs could shine through.

Have you even tried Verdejo wine? It's nutty and fruity but not too sweet. It's my new favorite vino, and I'm usually a red-only type of girl. Verdejo with figs works well because the wine is subtle enough to let the fig flavor shine. The nuttiness of the wine is also a nice compliment to the fruit. 

And what's better than eating a fig straight? Eating a fig juicy with your new favorite wine. 

Chilled with Anjou Pears, a few allspice berries, and a tiny bit of cinnamon, this is the begining of fall in a glass. Lazy afternoon happy hour anyone? I'm there already.

White Fig and Anjou Pear Sangria

Published August 31, 2014 by
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Serves: 4-6   |    Total Time: 10 active minutes


  • 5 figs
  • 1 anjou pear
  • 1 small lemon
  • 1 three-inch cinnamon stick
  • 2 whole allspice berries 
  • 3 whole cloves
  • 1 750ml bottle white wine, preferably Verdejo (A drier Sauvignon Blanc may be a good sub)
  • 2-3 tablespoons honey (to taste)
  • 1 bottle sparkling mineral water


  1. Wash the fruit. Half the figs, and slice the lemon into thin slices, removing seeds. Core the pear  and slice it into very thin slices. 
  2. Put the sliced fruit and while spices in the bottom of a jar with an airtight lid. I used a mason jar. Pour the wine over the fruit and add honey to your presences. Close the jar. Let the jar marinate with the fruit for at least two days.
  3. Chill for an hour or two before serving. Shake gently or stir with a wooden spoon. Spoon fruit into glasses, pouring wine to fill half the glass, and top off with sparkling water.