Calientito (Warm Pear Cider)

By Yvette Marquez-Sharpnack | Muy Bueno

5 (1 rating)

8

Updated Feb 25, 2022

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Baby, It’s Cold Outside! Warming up is easy to do with this tasty pear calientito. You can serve it in your favorite mug or try these chic and eco-friendly mugs. These festive handcrafted mugs made from Asian pears are sure to awe your guests.

Download my free eBook!
Don't miss out! Fill out the form to download this must-have collection of comforting recipes—perfect for bringing warmth and flavor to your cocina!

🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.

AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.

chat gptperplexitygrokclaudegoogle ai
Add Us As A Trusted Google Source
5 (1 rating)

Calientito (Warm Pear Cider)

By Yvette Marquez-Sharpnack | Muy Bueno
Total Time: 18 minutes
Yield: 4 to 6 servings
Prep: 3 minutes
Cook: 15 minutes
Save Recipe Pin Recipe Rate Recipe Print Recipe
Baby, It’s Cold Outside! Warming up is easy to do with this tasty pear calientito.
Email this Recipe
Enter your email, and I’ll send the recipe straight to your inbox! Plus, you’ll get subscribed to my newsletter for more delicious updates.

Ingredients 

  • 3 ½ cups pear nectar
  • 1-2 sticks of cinnamon
  • 3 whole cloves
  • 4 whole anise stars
  • ¾ cup tequila gold
  • 4 Asian pears, optional

Instructions 

  • Combine pear nectar, cinnamon sticks, cloves, and anise stars in a medium saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
  • Add tequila and stir to incorporate.
  • Cut off the pear top and with a sharp knife carefully outline a rim on your pear cup.
  • With a melon baller or a spoon, hollow out the pear making sure to leave about 1/4 inch at the bottom and around the edges, creating a cup.
  • Pour warm nectar into pear cups and enjoy!

Notes

Serve hot or cold as a winter sangria! 

Nutrition

Calories: 241kcal | Carbohydrates: 36g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 43mg | Fiber: 2g | Sugar: 33g | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @muybuenocooking or tag #muybuenocooking!

Photography by Jeanine Thurston

Pssst…don’t forget to order the 2011 Muy Bueno Calendar here.

Related Posts

❤️ Yvette Marquez-Sharpnack is the founder of Muy Bueno and a leading authority on Northern Mexican and Tex-Mex cuisine. Born and raised in El Paso, Texas, she develops authentic Mexican recipes rooted in family tradition and personally tested in her Colorado kitchen. Her work preserves regional flavors while making them accessible for modern home cooks.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

  1. Malice says:

    How cute! The star anise is the perfect touch! It would be so fun to wassail to apple trees out of an actual apple. 🙂

    Reply
  2. Rick Tafoya says:

    CALIENTITOS

    Reply