Spiced Pear Punch

When it comes to fall and winter gatherings, I love having a drink that feels special without being complicated. That’s exactly why I reach for pear-based cocktails—pears add such a delicate sweetness, and when paired with warm spices, they transform into something truly festive. This spiced pear punch is one of those recipes that works beautifully for holidays, parties, or even a cozy night in when you want a little extra treat.

Unlike many fruit-based punches that lean overly sweet, this one balances freshness from pears with depth from warming spices. It’s smooth, lightly spiced, and easy to sip, making it one of my favorite adult punch recipes to serve. The best part? You can easily make it in a big batch, so no one is stuck behind the counter mixing drinks all night. Guests can help themselves, and you can actually enjoy the party.

I’ve experimented with quite a few pear cocktail recipes, and what makes this one shine is its versatility. You can serve it chilled over ice for a refreshing drink or keep it warm in a slow cooker for a cozy, mulled vibe. It’s essentially the best punch recipe when you want something that feels a little elegant but doesn’t require fancy ingredients.

And let’s not forget—this punch also celebrates the pear itself. If you’re someone who loves finding new fresh pear recipes or experimenting with pear juice recipes, this drink is a perfect way to highlight the fruit. It’s light enough for daytime gatherings, festive enough for evening parties, and hands-down one of my go-to pear drinks year after year.

Why You’ll Love It

• Showcases the beauty of pears – Instead of hiding behind stronger flavors, this punch lets the pear shine. It’s a wonderful way to enjoy pears beyond just slicing them for a snack.
• Perfect for entertaining – Since it’s a batch-friendly drink, you can whip up a large bowl and let guests serve themselves while you mingle stress-free.
• Warm spice twist – Cinnamon, cloves, and nutmeg bring cozy flavors that instantly make this drink feel festive, whether it’s served chilled or warm.
• Customizable strength – Want it boozy? Add your favorite spirit. Prefer it family-friendly? Keep it alcohol-free, and it’s still just as delicious.
• A unique alternative to typical punch – Instead of the usual citrus-heavy or overly sweet punches, this one offers a light, elegant option that feels a little more special.

Ingredient List

For the Punch

• 4 cups pear juice
• 2 ripe pears, thinly sliced
• 2 cups apple cider
• 1 cup ginger ale (or club soda for less sweetness)
• 1 cup white rum (optional, for an adult version)
• 2 tbsp fresh lemon juice

For the Spices

• 2 cinnamon sticks
• 4 whole cloves
• 1 star anise
• ¼ tsp freshly grated nutmeg

For Garnish (optional but fun!)

• Extra pear slices
• Cinnamon sticks
• Star anise pods

Ingredient Notes

• Pear juice – Go for 100% pure pear juice if you can find it. It’s naturally sweet and smooth. (I usually grab Lakewood or R.W. Knudsen—so good!)
• Ripe pears – Don’t skip these! Fresh slices not only look pretty floating in the punch but also infuse even more pear flavor.
• Apple cider – Adds depth and a little tang to balance the sweetness of the pear juice. I always use fresh, unfiltered cider when it’s in season.
• Ginger ale – This brings sparkle and a subtle spice. If you prefer less sweetness, swap in club soda.
• Spices – Cinnamon and cloves are the backbone here, but the star anise is the little surprise. Don’t skip it—it adds a unique, slightly licorice-like warmth that makes this punch memorable.
• Rum (optional) – White rum keeps the drink light and fruity, but spiced rum is amazing if you want to double down on those cozy flavors.

Kitchen Equipment Needed

• Large punch bowl or pitcher – For mixing and serving. (I love using a clear glass one so all the pear slices and spices show through—it looks gorgeous on the table.)
• Wooden spoon or ladle – To stir everything together and serve into glasses.
• Small saucepan – For gently warming the juice and spices if you want to make the punch cozy and hot.
• Sharp knife + cutting board – To slice the fresh pears nice and thin.
• Measuring cups and spoons – To keep the balance of juice, cider, and spices just right.
• Strainer (optional) – Handy if you want to remove the whole spices before serving for a smoother sip.

Instructions

1. Make the spiced pear base

1. Pour 4 cups pear juice and 2 cups apple cider into a small saucepan.
2. Add the cinnamon sticks, whole cloves, star anise, and the grated nutmeg.
3. If you have one, tuck the whole spices into a small piece of cheesecloth or a tea infuser — it makes removing them later so much easier.
4. Heat the mixture over medium until small bubbles form at the edges (a gentle simmer).
5. Lower the heat and let it steep for 10–12 minutes so the spices release their warmth into the juice.
6. Turn off the heat, cover the pan, and let it rest for another 8–10 minutes to finish infusing.
7. Remove the spice bundle (or strain through a fine-mesh sieve) and stir in 2 tablespoons fresh lemon juice. Taste and, if you want it sweeter, stir in 1–2 tablespoons honey or maple syrup while the liquid is still warm.

Pro tip: Keep the simmer gentle — a rolling boil will blunt the pear’s delicate flavor and can evaporate the best aromatics. Low and slow is your friend here.

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2. Prepare the fresh pears

1. Wash, core, and thinly slice 2 ripe pears on a cutting board. Aim for even, thin slices so they both look pretty and release flavor into the punch.
2. Toss the slices with a squeeze of lemon juice (about 1 teaspoon) to prevent browning and to add a little brightness.
3. Set a few extra slices aside for garnish.

Pro tip: Thin slices infuse faster — if you want stronger fresh-pear notes, slice thinner or muddle a couple of slices gently in the bottom of the punch bowl before adding the liquid.

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3. Chill the spiced base (for cold pear punch)

1. Let the strained spiced pear base cool to room temperature on the counter (about 30–40 minutes).
2. Transfer to the refrigerator and chill until properly cold (at least 2 hours — overnight is even better for flavor melding).
3. Once chilled, pour the base into your punch bowl or pitcher and add the fresh pear slices.
4. Stir in 1 cup white rum now if you’re making an adult batch. If you prefer to keep the punch alcohol-free or let guests spike their own drinks, leave the rum out and set a bottle on the side.

Pro tip: Add the ginger ale (or club soda) only right before serving so the punch stays fizzy — carbonation disappears fast if it sits too long.

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4. Assemble just before serving (cold, fizzy version)

1. When you’re ready to serve, slowly stir in 1 cup ginger ale (or club soda) to the chilled punch to preserve as much fizz as possible.
2. Taste one last time for balance — if it needs more brightness, a splash more lemon; if it needs more warmth, a dash of grated nutmeg.
3. Ladle into glasses over ice and garnish with a pear slice, a cinnamon stick, and a star anise pod if using.

Pro tip: If you’re serving a crowd, keep the base (non-carbonated) in the fridge and top each glass with ginger ale as guests serve themselves — freshest fizz every time.

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5. Make the warm (mulled) version — cozy serving option

1. If you want a hot pear punch, return the strained spiced base to the saucepan (or a slow cooker).
2. Warm gently over low heat — do not boil — until it’s steaming and pleasantly hot.
3. Add the fresh pear slices and, if using, the rum (stir to combine).
4. Keep warm in a slow cooker on the low setting for easy serving. Ladle into heatproof mugs and garnish.

Pro tip: For a slow cooker, set to low and keep the lid slightly ajar if you’ll be serving for more than an hour — it prevents the punch from getting too concentrated.

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6. Final checks

• If the punch tastes too sweet after chilling, a little more lemon juice brightens it right up.
• If it tastes muted, let it sit an extra hour in the fridge so the fresh pear slices and base can marry.
• Want less dilution? Use large ice cubes or freeze pear slices into ice cubes so the visuals stay pretty and the flavor stays strong.

Tips and Tricks for Success

• Use ripe pears – They give the punch natural sweetness and a fragrant aroma. Avoid underripe pears; they can be bland.
• Steep spices gently – Keep the heat low to preserve the delicate pear flavor and prevent bitterness from cloves or cinnamon.
• Add carbonation last – If serving cold, stir in ginger ale or club soda right before serving to keep it fizzy.
• Prep ahead – You can make the spiced base a day ahead. Chill, then add pears and carbonation when ready to serve.
• Garnish creatively – Floating pear slices, cinnamon sticks, and star anise pods make the punch bowl look festive and inviting.

Ingredient Substitutions and Variations

• Pear juice – Substitute with fresh pear puree thinned with water or apple juice for a more textured drink.
• Apple cider – White grape juice or unsweetened apple juice works if cider isn’t available.
• Ginger ale – Club soda or sparkling water adds bubbles without extra sweetness; ginger beer gives a spicier kick.
• Rum – Swap with bourbon, brandy, or leave it out for a non-alcoholic version.
• Spices – Add a few cardamom pods or a slice of fresh ginger for a different flavor twist.
• Fresh pears – Use other firm fruits like apples or Asian pears if you want a creative variation.

This keeps your pear punch flexible and fun, letting you adjust sweetness, spice, or alcohol to fit any gathering.

Serving Suggestions

• I love serving this spiced pear punch in clear glass mugs with a cinnamon stick and a pear slice—it makes every sip feel festive and cozy.
• For a party, ladle the punch over ice in a tall glass and top with a splash of ginger ale for extra fizz and sparkle.
• Serve alongside spiced nuts or a cheese platter—the warmth and sweetness of the punch pairs beautifully with savory bites.
• For a brunch or daytime gathering, offer it in a punch bowl with fresh pear slices and star anise for a show-stopping centerpiece.
• If making the warm version, I like serving it in heatproof mugs with a drizzle of honey on top—it feels like a hug in a cup!

Storage and Reheating Instructions

• Refrigerate – Store the prepared punch base (without ginger ale or carbonation) in an airtight container for up to 3 days.
• Add carbonation later – If making cold punch, add ginger ale or club soda only right before serving to maintain fizz.
• Warm it gently – For hot punch, reheat on the stove over low heat or in a slow cooker on low; avoid boiling to preserve flavor.
• Freeze extras – You can freeze pear slices in ice cube trays to add to future batches for visual appeal and flavor infusion.
• Separate alcohol – If making adult punch, keep rum separate until serving to control alcohol content for guests.

Frequently Asked Questions

Can I make this punch non-alcoholic?

Absolutely! Simply skip the rum, and the punch is still flavorful and festive. You can let guests add their own spirits if desired.

Can I use canned pear juice instead of fresh?

Yes, 100% pear juice works perfectly. I recommend a high-quality, unsweetened brand for the best flavor.

How far in advance can I make this punch?

The spiced base can be made 1–2 days ahead. Chill it in the fridge and add fresh pear slices and carbonation just before serving.

Can I make this punch warm instead of cold?

Definitely! Gently heat the spiced base on the stove or in a slow cooker. Add the pears and rum (if using) just before serving.

What other fruits can I add for variety?

Apples, Asian pears, or even a few orange slices can be added for extra flavor and color without overpowering the pear taste.

How can I keep the punch fizzy for longer?

Add the ginger ale or club soda right before serving and serve over ice. For parties, consider letting guests top off their own glasses.

Did you try this spiced pear punch? Let me know in the comments how it turned out, and don’t forget to share your favorite twists!