Dafne Martini

 

Total Time:   3 mins
Serves:   1

 

Ingredients

  • 45mls Gin by Applewood Distillery
  • 45mls Eau de Vie by Paracombe Premium Perry
  • 15mls Blue Curacao
  • 15mls Dry Vermouth
  • Dash of  Orange Bitters

 

Instructions

  1. Pour the Gin, Eau de Vie, Blue Curacao and Dry Vermouth into a cocktail shaker with ice.
  2. Shake well.
  3. Strain into a well-chilled cocktail glass.
  4. Add a dash of orange bitters.

 

Cocktail adapted from thespruce.com

Pork Tenderloin with Pears and Perry

 

Preparation and Cooking Time:  40mins
Serves:  4

 

Ingredients

  • 600g pork tenderloin, trimmed
  • 1 tsp. olive oil
  • Kosher salt and freshly ground black pepper
  • 30g unsalted butter
  • 2 firm-ripe Beurre Bosc pears, each peeled, cored, and cut into 8 wedges
  • 1/2 cup finely chopped shallots
  • 2 Tbs. sherry vinegar
  • 2/3 cup Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • 3 Tbs. heavy cream, Tweedvale Pure Double Cream works a treat
  • 1-1/2 tsp. Dijon mustard
  • 2 tsp. fresh thyme, minced

 

Instructions

  1. Position a rack in the center of the oven and heat the oven to 500°F (260°C).
  2. Pat the pork dry, rub it with the oil, and season generously with salt and pepper.  Heat a heavy-duty 12 inch skillet over medium-high heat until very hot, and then sear the pork on all sides until golden brown, about 6 minutes total.  Transfer to a small rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part registers 140°F (60°C), 10 to 15 minutes.  Transfer the pork to a cutting board, tent with foil, and let rest for 5 minutes.
  3. Meanwhile, melt half the butter in the skillet over medium-high heat.  Add the pears in a single layer and cook, flipping once, until just tender and lightly browned, about 3 minutes per side.  Transfer to a plate and keep warm.
  4. Add the remaining butter and the shallots to the skillet and cook, stirring, over medium heat until the shallots are just beginning to turn golden, 2 to 3 minutes.  Add the vinegar and stir, scraping up any brown bits.  Add the perry and cook until slightly reduced, 2 to 3 minutes.  Whisk in the heavy cream, mustard, and thyme and cook until slightly thickened, about 3 minutes. Season to taste with salt and pepper.
  5. Slice the pork and serve with the sauce and pears.

 

Recipe adapted from finecooking.com

French Pear Martini

 

Total Time:   3 mins
Serves:   1

 

Ingredients

  • 45mls Eau de Vie by Paracombe Premium Perry
  • 45mls St. Germain Elderflower Liqueur
  • Champagne or Dry Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
  • Superfine sugar for rimming 

 

Instructions

  1. Rim a cocktail glass with superfine sugar.
  2. Pour the Eau de Vie and Liquor into a cocktail shaker filled with ice.
  3. Shake well.
  4. Strain into the prepared glass.
  5. Top with Champagne.

 

Cocktail adapted from thespruce.com

Warm Apple Cider Cake with Pumpkin Seed Brittle


Preparation and Cooking Time:  1hr 45mins
Serves:  8

 

Ingredients

CIDER SAUCE:

  • 4 cups apple cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 1/3 cup bourbon
  • 1/3 cup dark brown sugar
  • 1/4 cup dark corn syrup
  • 2 tablespoons cider vinegar
  • 1 cinnamon stick
  • 1/2 vanilla bean, seeds scraped
  • 1 cup heavy cream

CAKE:

  • 1 3/4 cups plus 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup plus 2 tablespoons apple cider
  • 3 tablespoons canola oil
  • 1/4 cup bourbon
  • 7 tablespoons unsalted butter, softened
  • 3/4 cup dark brown sugar
  • 1/2 vanilla bean, seeds scraped
  • 2 large eggs
  • Vanilla Ice Cream, for serving
  • Pumpkin Seed Brittle

 

Instructions

  1. In a saucepan, combine the cider, bourbon, brown sugar, corn syrup, vinegar, cinnamon stick and vanilla bean and seeds; bring to a boil. Simmer for 10 minutes, then add the cream. Cook over moderately high heat until reduced to about 1 cup, about 25 minutes. Transfer to a pitcher; let cool slightly. Discard the vanilla bean and cinnamon stick.
  2. Preheat the oven to 350°. Butter and flour a 9-inch round cake pan. Line the bottom with parchment paper; butter and flour the paper. In a bowl, whisk the flour, salt, baking powder and baking soda. In a glass measuring cup, mix the apple cider with the canola oil and bourbon. In a large bowl, using an electric mixer, beat the butter until creamy. Add the brown sugar and vanilla seeds and beat until smooth. Add the eggs, 1 at a time, beating well between additions. Beat in the dry ingredients in 3 batches, alternating with the cider-bourbon mixture, until smooth.
  3. Spread two-thirds of the batter in the prepared cake pan. Drizzle half of the cider sauce over the batter. Dollop the remaining batter on top, then spread the batter over the cider sauce, being careful not to mix them together. Bake the cake in the center of the oven for about 40 minutes, or until springy when touched. Let cool for 10 minutes in the pan, then turn the cake out onto a wire rack and let cool for 15 minutes. Peel off the parchment paper.
  4. Rewarm the remaining cider sauce. Cut the cake into wedges and serve warm with vanilla ice cream, Pumpkin Seed Brittle and the cider sauce.
  5. Serve with Pumpkin Seed Brittle

Recipe adapted from foodandwine.com

Peary Bird Cocktail

 

Total Time:   3 mins
Serves:   1

 

Ingredients

  • 3 barspoons of diced pear
  • 45mls of Eau de Vie by Paracombe Premium Perry
  • 15mls Tuaca
  • 15mls Benedictine
  • 10mls simple syrup
  • Pinch of ground nutmeg
  • Orange peel for garnish

 

Instructions

  1. 1. In a cocktail shaker, mix pear, nutmeg and simple syrup.
  2. Add Eau de Vie, Tuaca and Benedictine.  Top with ice.
  3. Shake vigorously.
  4. Double strain into a cocktail glass.
  5. Garnish with flamed orange zest.

 

Cocktail adapted from thespruce.com

Thyme Roasted Pork with Pan-Fried Pears and Perry Gravy

 

Preparation Time:   25mins
Cooking Time:   120mins
Serves:   6

 

Ingredients

  • 2kg leg of pork boned, or belly, rolled and scored
  • 1 tsp sea salt
  • 8 sprigs of fresh thyme

For the gravy

  • 500ml Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • 100ml double cream

For the pears

  • 25g unsalted butter
  • 3 Beurre Bosc pears, peeled, cored and cut into quarters, lengthways
  • 1 tbsp demerara sugar

For the roasted garlic and shallots

  • 18-24 shallots, about 400-540g
  • 12 cloves garlic

 

Instructions

  1. Remove the pork from the fridge about 30 minutes before cooking.  Preheat the oven to 220°C, gas mark 7, and dry the pork with a kitchen paper towel.
  2. Check the pork skin has been thoroughly scored, and if necessary, add a few more cuts using a very sharp knife.  Rub the salt thoroughly into the skin, then tuck the thyme into the centre of the meat.  Place the pork in a roasting tray.
  3. Calculate the cooking time for the pork, allowing 25 minutes per 500g plus 25 minutes.  Roast the pork on the highest shelf for the first hour then turn the oven down to 190°C, gas mark 5 for the remaining cooking time.
  4. Meanwhile, to cook the roasted garlic and shallots, pour boiling water over the shallots and leave for 5 minutes: this makes it easier to remove the skins.  Put the whole garlic cloves in a small saucepan with boiling water and cook for 5 minutes. Run the garlic cloves under cold water and peel off the skins.
  5. Add the shallots and garlic to the pork about 45 minutes before the end of the roasting time.  When the pork is cooked and the juices run clear, transfer it onto a serving plate, keep warm and leave to rest for 15 minutes.  Using a slotted spoon, transfer the shallots and garlic into a heatproof serving dish, leaving behind a few of the garlic cloves to mash into the pan juices. Keep warm until you’re ready to serve.
  6. While the pork is resting, heat the butter in a frying pan and fry the pear quarters until tender and golden.  After a minute or two, stir in the sugar, turning the heat to low if the pears are browning too much but still not soft.  Spoon into a serving dish and keep warm.
  7. Place the roasting tray with the pan juices directly onto the hob.  Scrape in any residue stuck to the pan, and mash in the garlic cloves you have left.  Add the perry, bring to the boil and pour in the cream (don’t worry if it looks as though it is curdling).  Let the gravy bubble and reduce until it is a sauce consistency.  Add some freshly ground black pepper but no salt as some will undoubtedly have crept off the crackling. Pour into a gravy boat to serve.

 

Recipe adapted from waitrose.com

Hot Pear Pie Cocktail

 

Total Time:   3 mins
Serves:   1

 

Ingredients

  • 60mls Tuaca
  • Hot Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • Whipped Cream
  • Cinnamon stick for garnish

 

Instructions

  1. Pour the Tuaca in an Irish coffee glass.
  2. Fill with hot Perry.
  3. Top with whipped cream.
  4. Garnish with a cinnamon stick.

 

Cocktail adapted from thespruce.com

Partridge with Pears and Perry

 

Preparation and Cooking Time:  2hrs 30mins
Serves:  6

 

Ingredients

  • 6 small oven-ready Partridges (Can be substituted for Quails)
  • 4 tablespoons sunflower oil
  • 1 tablespoon plain flour
  • Salt and freshly ground black pepper
  • 3 tablespoons apple brandy
  • 45g unsalted butter
  • 225g shallots, finely sliced
  • 1 clove garlic, finely chopped
  • 1 lemon
  • 200ml Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
  • 150ml crème fraiche
  • 3 small ripe Beurre Bosc pears
  • 3 tablespoons finely chopped parsley

To serve:

  • Spiced red cabbage and butter-soaked jacket potatoes.

 

Instructions

  1. Heat the oven to 170°C/fan oven 150°C/mark 3.  Wipe the partridges clean.  Trim any claws and pull out any pin feathers.  Set a large oven-proof casserole dish or saucepan over a medium heat.  Add the oil.  Season the flour and dust the partridge in it.  Add a single layer of partridge to the hot oil and fry briskly for about 5 minutes, turning regularly until all sides are lightly coloured.  Set aside in a large heat-proof bowl.  Fry the remaining partridge and add to the bowl. Pour the apple brandy over the birds and set alight.  Leave until the flames go out.
  2. Add 30g butter to the saucepan, followed by the sliced shallots and garlic.  Gently fry over a low heat for about 8 minutes, or until soft and golden.  Add 3 finely pared strips of lemon peel and the perry.  Boil briskly until the perry has reduced by about two-thirds.
  3. Add the stock and boil for 5 minutes or until it has reduced by half.  Stir in the crème fraiche, return to a boil and simmer until it has thickened.  Season to taste.  Add the partridges, breast-side down, with their juices, return to a simmer; cover with a lid or foil and place in the heated oven.  Bake for 30 minutes, then turn the partridges breast-side up and bake covered for about 20-25 minutes or until tender.
  4. Shortly before the partridges are cooked, squeeze 2 tablespoons lemon juice into a bowl.  Peel, quarter and core the pears.  Slice each quarter into three and toss in the lemon juice.  Melt the remaining butter in a small frying pan over a medium heat.  Add the pear slices and fry briskly on both sides until golden.
  5. Add the pears to the sauce, season lightly and serve around the partridges.  Scatter with chopped parsley before serving.

Recipe adapted from houseandgarden.co.uk

Pear and Eau de Vie Cocktail

 

Total Time:   30 mins
Serves:   4

 

Ingredients

  • 1 ripe pear
  • 1 lemon juiced
  • 75ml Eau de Vie by Paracombe Premium Perry
  • 25ml hazelnut liqueur
  • handful of ice
  • 500ml basket pressed pear juice by Paracombe Premium Perry

 

Instructions

  1. Put the pear through a spiralizer to create long spaghetti-like strands.  If you don’t have a spiralizer, slice the pear into thin ribbons with a vegetable peeler, then cut the ribbons into thinner strips.
  2. Line up 4 tumblers and put 3-4 strands of pear in each one.  Divide the lemon juice between the glasses to coat the pear strands and stop them discolouring while you make the cocktail.
  3. Pour the Eau de Vie and hazelnut liqueur into a cocktail shaker.  Add a handful of ice and shake until the outside of the cocktail shaker starts to frost, then strain into the glasses.  Top with the pressed pear juice divided between the 4 glasses.

 

Cocktail adapted from bbcgoodfood.com

Roast Pork, Perry and Pears

 

Preparation and Cooking Time:  2hrs
Serves:  4-6

 

Ingredients

  • 2 tbsp rosemary leaves
  • 1 tbsp sea salt
  • 1 tsp black peppercorns 
  • 1.5kg rolled leg or loin of pork, scored
  • 5 tbsp olive oil
  • 2 onions
  • 4 Beurre Bosc pears
  • 250ml Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry

Instructions

  1. Set the oven at 220C.  Finely chop the rosemary leaves and crush them with the sea salt and peppercorns using a pestle and mortar.  When you have a sand-like mixture, pour in three tablespoons of the olive oil to make a paste.
  2. Put the meat in a roasting tin and massage the rosemary paste into its skin and cut edges.  Roast for 20 minutes, then reduce the temperature to 200C and continue to roast for 25 minutes per 500g.
  3. While the pork is roasting, peel the onions and chop them roughly.  Let them cook with the remaining oil in a shallow pan over a moderate heat until soft and palest gold.  Peel and quarter the pears (to keep them from browning add a little lemon juice).  Add the onions and pears to the roasting tin after the pork has been cooking at the lower temperature for 25 minutes, basting the pears with any pan juices.
  4. When the pork is ready, remove it from the oven and let it rest in a warm place with the pears, lightly covered with foil (a tight covering will make the crackling soften).  Put the roasting tin over a moderate heat, add the perry and boil the juices until reduced to about 200ml or so.  They won’t thicken, but you just want to concentrate the flavour a little. Adjust the seasoning.  Serve the pork in thin slices, together with chunks of its crackling, pears and the pan juices. 

Recipe adapted from telegraph.co.uk