- 3 cups canned unsweetened pear nectar
- 2 tablespoons sugar
- 1 tablespoon minced crystallized ginger
- 1 tablespoon lemon juice
- 1 cup dry Diablo Creek Sauvignon Blanc
- Lemon slices (optional)
- In a 1 1/2- to 2-quart pan over medium-high heat, mix pear nectar, sugar, ginger, lemon juice, and wine. Cook, uncovered, until hot, about 7 minutes. (Or heat in a 1 1/2- to 2-quart microwave-safe container in a microwave oven at full (100%) power until hot, about 7 minutes.)
- Pour cider into mugs or heat-proof glasses, and garnish each with a lemon slice.