Makes 16 servings
Better than hot buttered rum, this spicy punch is sweet and comforting. And if you miss the butter, you can always float a pat in each mug. By the way, it’s not always easy to stick cloves into an orange peel. If the cloves are old or if the peel is thick, the little stems will break. In such cases, use a toothpick to start the hole for the clove in the peel. (You can also use the tip of a paring knife but be careful not to make too large of a hole—in which case the clove will quickly fall out as the peel softens in the slow cooker.)
3 quarts pear cider or pear nectar
⅓ cup packed light brown sugar
¼ cup fresh lemon juice
1 small orange, halved
12 whole cloves
Two 4-inch cinnamon sticks
1 small pear, peeled, thinly sliced, and seeded
3 cups bourbon
1. Stir the pear cider, brown sugar, and lemon juice in a 4- to 6-quart slow cooker until the brown sugar dissolves.
2. Stud the peel of each half of the orange with the cloves, pushing them into the rind. Float these in the cider mixture and add the cinnamon sticks.
3. Cover and cook on high for 2 hours.
4. When the slow cooker flips to its keep-warm setting, remove and discard the orange halves, any loose cloves, and the cinnamon sticks. If desired, skim out any orange solids in the mix.
5. Add the pear slices and bourbon. Stir well, cover, and leave on the keep-warm setting for up to 6 hours.