The Autumn Pear
Total Time: 5mins
- 60mls bourbon
- 30mls cardamom clove syrup
- 45mls Perry, we recommend ‘Perfect 5’ by Paracombe Premium Perry
- 22mls lemon juice
- 3-4 drops of bitters
- Cinnamon and sugar mixed together for rimming
- Combine all ingredients in a shaker and stir to combine.
- Pour over ice in cinnamon sugar rimmed glass.
Cocktail adapted from gastronomblog.com
Perry Poached Pears
Preparation and Cooking Time: 4hrs 20mins
- 2 1/2 cups Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
- 3/4 cup sugar
- 1/2 cup orange juice
- 2 teaspoons orange zest
- 3 whole cloves
- 1 cinnamon stick
- 1 vanilla bean, split lengthwise
- 6 Beurre Bosc pears, peeled, halved and cored
- Combine the perry, sugar, orange juice, orange zest, cloves, cinnamon stick and vanilla bean in a saucepan over medium-high heat. Bring to a simmer and cook just until the sugar dissolves, 2 minutes. Transfer the mixture to the slow cooker. Add the pears and then cover with a lid and cook on low 2 hours, turning the pears halfway through.
- Remove the pears using a slotted spoon and transfer to serving plates or a shallow dish. Carefully strain the poaching liquid back into the saucepan and reduce the liquid by half until thickened and syrupy. Pour the reduced sauce over the pears and chill in the refrigerator an additional 2 hours or up to 2 days.
Recipe adapted from cookingchanneltv.com
Bourbon Maple Apple Cider
Total Time: 5mins
- 170mls Bourbon
- 4 teaspoons fresh lemon juice
- 4-6 teaspoons pure maple syrup to taste
- 1 cup cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
- apple slices for garnish
Fill glasses and a cocktail shaker with ice. To shaker, add bourbon, lemon juice, maple syrup and apple cider; shake vigorously.
Strain into glasses and garnish each with a slice of apple. Enjoy!
Cocktail adapted from freutcake.com
Spiced Apple Cider and Sweet Potato Quinoa Bowl
(Gluten Free and Vegan)
Preparation and Cooking Time: 40mins
FOR THE QUINOA:
- 1 ¼ cups apple cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
- 1 cup white quinoa
- 1 teaspoon kosher salt
FOR THE SALAD:
- 2 sweet potatoes, peeled and cut into bite sized pieces
- 3 tablespoons olive oil
- kosher salt
- 2 cups baby kale
- 1 cup fresh apple or pear, diced or thinly sliced
- ¼ red onion, small diced
- ¼ cup dried cranberries
- ½ cup toasted walnuts
- ¼ cup minced fresh flat leaf parsley
FOR THE Apple Cider Dijon Vinaigrette:
- 1 clove garlic
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
- 3 tablespoons apple cider vinegar
- ¼ cup olive oil
- kosher salt
- Preheat the oven to 400 degrees.
- In a small pot, add the apple cider and the quinoa and kosher salt. Bring to a simmer over medium heat and add the lid. Reduce the heat to low and simmer for 20 minutes.
- Toss the sweet potatoes with 3 tablespoons of oil and kosher salt and roast on a bare sheet pan for 17 minutes until golden brown and tender.
- To make the dressing, combine the garlic, Dijon, apple cider, apple cider vinegar and olive oil and puree until smooth. Season to taste with kosher salt.
- When the quinoa is finished, fluff with a fork and let cool slightly. Toss the quinoa with the red onion, dried cranberries and parsley along with a few tablespoons of the dressing. Season to taste with kosher salt.
- On a bed of baby kale pile the quinoa and then arrange the roasted sweet potatoes, apples or pears and walnuts on top and drizzle with the dressing.
Recipe adapted from heatherchristo.com
Total Time: 2hrs
- 990mls cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
- 120mls Grand Marnier
- 1 apple, cored and sliced
- 1 orange, peeled, seeded and sliced
- 2 cups sliced rockmelon
- 2 cups sliced honeydew
- 1/2 inch ginger root, peeled but not sliced
Combine all sliced fruit, ginger root, cider and Grand Marnier in mason jar or other resealable container. Refrigerate for two hours.
After two hours, remove and discard the ginger root. Pour the fruit and alcohol mixture into a pitcher. Add 2 cups of ice to mixture.
Serve in wine glasses.
Cocktail adapted from seriouseats.com
Perry-braised chicken thighs with pearl barley, bacon, carrots and peas
Preparation and Cooking Time: 1hr
- 8 free-range chicken thighs
- ½ tbsp olive oil
- 125g free-range streaky bacon, rind removed if necessary, chopped
- 4 fat garlic cloves, finely chopped
- 200g pearl barley
- 300ml dry Perry, plus an extra splash, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- 300ml fresh chicken stock
- 250g small carrots
- 25g butter
- 250g small leeks, sliced
- 250g frozen peas
- 2 tbsp chopped fresh parsley
- Trim and discard the excess skin from underneath each chicken thigh, then season with salt and pepper. Heat the olive oil in a wide shallow frying pan or sauté pan with a lid, put the thighs in the pan skin-side down, then leave to brown for 5 minutes. Flip them over and brown lightly on the other side, then lift onto a plate and drain away any excess fat, leaving just a little in the pan.
- Fry the bacon until lightly golden. Add the garlic and stir briefly, then stir in the pearl barley, Perry and chicken stock and bring to the boil. Return the chicken thighs skin-side up, cover, lower the heat and simmer for 20 minutes. Add the carrots, cover and cook for 10 minutes more. Meanwhile, melt the butter in another pan. Add the leeks and cook for 2-3 minutes until starting to soften.
- Uncover the chicken, stir in the leeks and simmer, uncovered, for 5 minutes. Add the peas and simmer for another 5 minutes until the chicken, pearl barley and vegetables are tender and the liquid has reduced nicely. Add a splash of Perry, taste and add a little more if needed. Scatter over the parsley, squeeze over the lemon and serve.
Recipe adapted from deliciousmagazine.co.uk
Pear and Cranberry Cocktail
Total Time: 1hr 50mins
- 1 1/2 cups (170 g) cranberries
- 1/2 ripe pear (Bartlett or Anjou), peeled + chopped (1 cup or 160 g)
- 2 tsp orange zest
- 2 Tbsp (30 ml) water
- 2 Tbsp (30 ml) maple syrup + more to taste (or sweeten with stevia to taste, plus more to taste)
- 750mls of Dry Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- To prepare fruit compote/reduction, preheat oven to 400 degrees F (204 C) and add cranberries, pear, orange zest, water and maple syrup to small baking dish. Toss to combine.
- Bake for 20-22 minutes or until the fruit is bubbly and most of the cranberries have burst. Transfer mixture to a food processor or small blender and blend/mix on high until a compote consistency is reached. If needed, add more water to thin.
- Taste and adjust flavor as needed, adding more orange zest for citrusy flavor or maple syrup for sweetness.
- To remove any residual pulp and give the puree a smoother texture, work through a fine mesh strainer/sieve and into a serving container/jar. This is an optional step that makes the cocktail easier to mix.
- Transfer the compote to the refrigerator to chill – about 30 minutes to 1 hour or until cool to the touch.
- To serve, add about 2 Tbsp of the compote into serving glasses (champagne flutes are ideal). Top with a bit of Perry. Then use a spoon or stirrer to blend the two together. This will help the fruit mix with the Perry more seamlessly.
- Top with more Perry until the flutes or glasses are 3/4 full. Enjoy immediately! You will likely have leftover compote, which will keep for 1-2 weeks in the refrigerator.
Cocktail adapted from minimalistbaker.com
Perry Baked Christmas Ham
Preparation and Cooking Time: 2hrs 20mins
- 1 whole leg or shoulder ham (about 5 kg), skin removed (Source good-quality ham from delis and smallgoods specialists.)
- 1.5L dry Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- 6 pieces blade mace (Substitute: whole nutmeg)
- 220g (1 cup) brown sugar
- 2 oranges, 1 juiced, 1 thickly sliced
- ½ tsp mustard powder
- warm potato salad, to serve
Soaking time overnight.
- Place ham in a large pan and add half of the perry and enough water to cover the ham (don’t worry if hock isn’t submerged). Cover with plastic wrap and refrigerate overnight.
- Remove ham and discard the liquid. (Alternatively, if you have the time and energy, reduce it down and use it, along with the pan juices, to baste the ham as it cooks).
- Preheat oven to 160°C. Pour remaining Perry into a saucepan, add blade mace, sugar and orange juice. Bring to the boil. Reduce heat and simmer for 10 minutes or until liquid reduces by one-third, then add mustard powder. Place ham in a roasting pan and pour over Perry mixture. Layer orange slices over the top.
- Cover ham with foil and bake, basting regularly with pan juices and removing foil halfway, for 2 hours or until ham has warmed through and liquid is starting to thicken.
- Transfer ham to a plate and cover to keep warm. Place roasting pan over medium heat and cook for 5 minutes or until the liquid is thickened. Strain, then spoon sauce over hot ham and serve as part of the Christmas spread with warm potato salad and a glass of something good.
Recipe adapted from sbs.com.au
Apple and Pear Christmas Cocktail
Total Time: 5mins
330mls Pear Juice, we recommend ‘100% Pear Juice’ by Paracombe Premium Perry (chilled)
2 cups Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry (chilled)
3 cups sparkling wine, we recommend Kersbrook Hill Wines ‘Cuvée’
- Combine juice and cider. Stir.
- Slowly add sparkling wine and serve chilled.
Cocktail adapted from yummly.com
Balsamic-Braised Lamb Shanks
Preparation and Cooking Time: 3.5 – 4hrs
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 teaspoon coriander, toasted and ground
- 1 teaspoon cumin, toasted and ground
- 1/8 teaspoon ground cinnamon
- 2 lamb shanks
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 large yellow onion, diced
- 3 carrots, peeled and cut into chunks
- 4 celery ribs, cut into chunks
- 2 sprigs rosemary, de-stemmed and finely chopped
- 2 sprigs thyme, de-stemmed and finely chopped
- Zest of 1/2 a large orange
- 1/2 cup good balsamic vinegar
- 1 cup Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- 4 cups chicken stock
- Whisk flour, salt, black pepper, coriander, cumin and cinnamon together. Roll the lamb shanks in the flour mixture until they are coated.
- Heat a frying pan over medium-high heat and sear the lamb shanks on all sides until a good crust forms, this will take 8 to 10 minutes total.
- Transfer lamb shanks to a plate and preheat your oven to 160° C.
- Scrape any crusty bits from the lamb-searing off the bottom of the frying pan (don’t discard, just scrape them up to loosen them and prevent them from burning).
- Place the frying pan over medium heat and add the garlic, onion, carrots, celery, rosemary, thyme and orange zest. Cook, stirring occasionally, until the onions are soft and translucent, 10 to 15 minutes.
- Stir in the vinegar and cook until it has evaporated slightly and thickened further, about 10 to 12 minutes.
- Place the lamb shanks into a casserole pot and pour the Perry and chicken stock over them. Season the broth with salt to taste, cover the pot and place it in the oven until the meat is very tender and falling off the bones, about 2 1/2 to 3 hours.
- Remove the shanks from the pot, covering them with foil to keep them warm and strain the liquid into a saucepan. Discard the solids.
- Cook the sauce over medium heat until it has reduced by half (it should yield about 1 1/2 cups). This should take 10 to 15 minutes.
- Season the sauce to taste and pour it over the lamb shanks.
Recipe from Food52.com