03/11/2003

Ingredients:

2 ripe pears, cubed (or substitute cubed frozen peaches)
2 lemons
1 large navel orange, cut into thin wedges
1 sliced lime
1 cup green grapes
1 tablespoon sugar or more to taste
½ cup Grand Marnier
1 (750-milliliter) chilled bottle of fruity, dry white wine such as sauvignon blanc or chenin blanc
Club soda to taste (optional)

Directions:

Place pears in a large glass pitcher or punch bowl. Toss with the juice of half a lemon to prevent discoloration.

Slice remaining lemon half and the whole lemon and add to pitcher or bowl along with remaining fruit. Sprinkle with sugar and toss to combine. Pour in Grand Marnier and chilled wine and stir. Add optional club soda to taste, or let guests add club soda to their own drinks.

Stir, then taste and adjust sweetness or strength as desired: For a lighter sangria, add club soda and sugar to taste; for a boozier sangria, add a shot or two of brandy. Serve in glasses with a cocktail skewer holding some of the wine-marinated fruit so that guests can eat the fruit easily. Makes 6 servings.

Note: You may want to double the recipe.

PER SERVING: Cal 215 (2% fat) Trace fat Fiber 3 g No chol Sodium 16 mg Carb 24 g Calcium 38 mg

SOURCE: Tina Danze / Special Contributor to The Dallas Morning News