Ingredients
3 cinnamon sticks (3 inches)10 whole allspice10 whole cloves3 cups water1 can (15 ounces) pumpkin1/4 cup lemon juice1 bottle (750 milliliters) sweet white wine1 cup apple brandy or plain brandy1 large apple, thinly sliced1 large pear, thinly sliced
Preparation
Place cinnamon, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
Place water, pumpkin, lemon juice and spice bag in a large saucepan. Bring to a boil. Remove from heat; cover and steep for 5 minutes. Transfer to a pitcher; stir in wine, brandy and fruit. Cover and refrigerate at least 3 hours. Discard spice bag. Stir just before serving.
