• 2 bottles (4/5 qt each) dry red wine
• 1 1/4 cups sugar
• 16 whole cloves
• 4 whole sticks cinnamon
• 1 qt water
• 3 pears (pared and cored)
• 4 bottles (4/5 qt each) pink champagne (chilled)
• Ice Ring
• 3 oranges (peeled, separated into segments)
• 6 canned apricots (quartered)

1. Place wine, 1/4 cup of sugar, cloves and cinnamon in a Dutch oven and cover.
2. Heat to boiling, stirring occasionally.
3. Remove from heat and cool.
4. Strain and refrigerate.
5. Place water and 1 cup of sugar in a saucepan.
6. Cook, stirring until sugar is dissolved.
7. Add pears and cover.
8. Cook until pears can be pierced easily with a fork, 15-20 minutes.
9. Remove pears from syrup and cool.
10. Discard syrup.
11. Slice pears.
12. Pour wine mixture and champagne over ice ring in punch bowl and mix gently.
13. Add pears, oranges and apricots.

Servings: 32