WHAT: White wine infused with cardamom and star anise, as well as the more traditional triumvirate of cinnamon, ginger, and cloves, and amped up with pear brandy.

　　HOW: A slice of Asian pear is added to each drink as a garnish—the pear softens slightly as it absorbs the warm booze and makes for a yummy treat once you've sipped the last of the wine.

　　WHY WE LOVE IT: Like a delicate warm sangria, this drink is the perfect accompaniment to a cozy evening indoors.

　　

Ingredients

Serves 4

　　One 750-ml bottle dry or off-dry white wine, preferably Riesling or Grüner Veltliner

　　1 piece star anise

　　Two 1/4-inch-thick slices fresh ginger

　　3 green cardamom pods

　　3 whole cloves

　　3 to 4 tablespoons honey, or to taste

　　1/4 cup pear brandy, such as Poire Williams

　　4 slices Asian pear

　　

Step 1

1. Put the wine in a medium heavy saucepan with the star anise, ginger, cardamom, cloves, and honey (start with 3 tablespoons and adjust later if necessary). Set the pan over medium heat and bring just to a simmer, stirring occasionally. Turn off the heat and let the wine mull for at least 15 minutes.

　　

Step 2

2. Taste and add more honey if you like. Gently reheat the wine until it starts to steam, then turn off the heat and stir in the brandy.

　　

Step 3

3. Divide among 4 mugs or heatproof glasses, putting a few of the whole spices in each mug if you like, and add a slice of Asian pear. Toddy away!

　　Reprinted with permission from The Food 52 Cookbook Volume 2 by Amanda Hesser and Merrill Stubbs, © 2012 William Morrow