Pour 4 cups pear juice and 2 cups apple cider into a small saucepan.

Add the cinnamon sticks, whole cloves, star anise, and the grated nutmeg.

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.

Heat the mixture over medium until small bubbles form at the edges (a gentle simmer).

Lower the heat and let it steep for 10–12 minutes so the spices release their warmth into the juice.

Turn off the heat, cover the pan, and let it rest for another 8–10 minutes to finish infusing.

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.

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.

Toss the slices with a squeeze of lemon juice (about 1 teaspoon) to prevent browning and to add a little brightness.

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.

Let the strained spiced pear base cool to room temperature on the counter (about 30–40 minutes).

Transfer to the refrigerator and chill until properly cold (at least 2 hours — overnight is even better for flavor melding).

Once chilled, pour the base into your punch bowl or pitcher and add the fresh pear slices.

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.

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.

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.

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.

If you want a hot pear punch, return the strained spiced base to the saucepan (or a slow cooker).

Warm gently over low heat — do not boil — until it’s steaming and pleasantly hot.

Add the fresh pear slices and, if using, the rum (stir to combine).

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.