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Fall Rosé Sangria

  • Author: Chocolate Covered Cheetah


  • 1 cup apple, chopped
  • 1/2 cup asian pear, chopped
  • 1 tsp pumpkin pie spice
  • 1 tbsp brown sugar
  • 1 bottle high quality rosé
  • 1/3 cup brandy
  • Ice
  • Cinnamon Sticks (for garnish, optional)


  1. In a medium sized bowl toss the chopped apple and pear with the pumpkin pie spice and brown sugar
  2. Transfer fruit to pitcher
  3. Pour rose over fruit, mix with a long wooden spoon
  4. Add brandy, mix with a long wooden spoon
  5. Chill with ice or in the refrigerator up to 4 hours
  6. Serve with a cinnamon stick (optional)