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Fresh Pear Cocktailfresh-pear-cocktail

 

Total Time:   5mins
Serves:   2

 

Ingredients

  • 1/3 cup fresh pear juice, we recommend ‘100% Pear Juice’ by Paracombe Premium Perry
  • 2 tablespoons citrus-infused vodka
  • 1 tablespoon pomegranate juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon agave syrup (or sugar syrup)
  • 3 tablespoons Apple Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • Pear slices (optional)

 

Instructions

  1. Combine pear juice, vodka, pomegranate juice, lime juice and agave syrup in a martini shaker with ice; shake.
  2. Strain about 3 tablespoons of the vodka mixture into each of 2 martini glasses.
  3. Top each serving with 1 1/2 tablespoons cider.  Garnish with pear slices, if desired.

 

Cocktail adapted from Yummly.com

Perry Glazed Meatballsperry-glazed-meatballs

 

Preparation and Cooking Time:  35 mins
Yield:  20 meatballs

 

Ingredients

Meatballs:

  • 700g ground turkey mince
  • 3 garlic cloves, minced
  • 1/3 cup shredded pear
  • 3 tbs. onion, finely diced
  • 1/3 cup bread crumbs
  • 1/2 tsp. cayenne
  • 1 tsp. salt
  • 1/2 tsp. pepper

Glaze:

  • 1 cup Perry – we recommend ‘The Berg’ by Paracombe Premium Perry
  • 1/4 cup low-sodium soy sauce
  • 1 tsp. freshly grated ginger
  • 1 tbs. butter
  • 3 tbs. brown sugar
  • 1 tsp. red pepper flakes
  • 1 tbs. chili garlic sauce
  • 1 1/2 tsp. cornstarch
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup chopped spring onions

 

Instructions

Meatballs:

  1. Preheat oven to 400 degrees F.
  2. In a large bowl add all of the ingredients. Mix to combine.  Roll into 1-inch balls.  Place the meatballs on a cookie grate on top of an aluminum foil lined baking sheet.  Bake for 20 minutes.

Glaze:

  1. In a small bowl add all of the ingredients, except the scallions.  Whisk to combine.
  2. Add the mixture to a large sauté pan over medium heat.  Bring the mixture to a gentle boil and let simmer for 2 minutes until the glaze thickens.  Add the meatballs to the pan and let cook for 1 minute to coat.  Top with chopped spring onions.

Note:  After shredding the pear, place in a paper towel or clean kitchen towel and squeeze out juice.

 

Recipe adapted from onesweetmess.com

Apple and Pear Sangria apple-and-pear-white-sangria-6

 

Total Time:   4hrs 15mins
Serves:   4

 

Ingredients

  • 2 bottles of Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 1/2 cup lemon liqueur
  • Zest of 2 lemons
  • 1/4 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 Granny Smith apple, cored, halved, and thinly sliced
  • 1 Bartlett pear, cored, halved, and thinly sliced
  • 350mls soda water

 

Instructions

  1. In a large pitcher, combine cider, lemon liqueur, lemon zest and sugar.  Stir until sugar dissolves.  Add lemon juice, apple slices and pear slices and mix well.
  2. Place pitcher in refrigerator for 4 hours to chill and allow flavors to blend.  Just before serving, top sangria off with soda water.
  3. You can also strain sangria after chilling to remove lemon zest, if desired.

 

Cocktail adapted from lovegrowswild.com

Apple Cider Cupcakes and Brown Sugar Cinnamon Buttercreamapple-cider-cupcakes-and-brown-sugar-cinnamon-buttercream-recipe-2

 

Preparation and Cooking Time:  47 mins
Serves:  15-17

 

Ingredients

Cupcakes:

  • 2 eggs
  • 1⅔ cup all purpose flour
  • 1 cup apple cider – we recommend ‘Appleanche’ by Paracombe Premium Perry
  • ⅔ cup sugar
  • ½ cup unsalted butter, softened
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • ½ tsp. salt
  • 1 tsp. vanilla

Frosting:

  • 1 cup softened butter
  • 3 cup powdered sugar
  • ½ cup light brown sugar
  • 1 tsp cinnamon
  • 2 tbsp milk
  • 1 tsp vanilla

 

Instructions

Cupcakes:

  1. Cream together butter and sugar in the bowl of a stand mixer (or using a hand mixer).  Add the eggs and vanilla and mix until fully incorporated.
  2. Whisk together all of the dry ingredients in a separate bowl.  Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter/sugar/egg mixture.
  3. Line standard muffin/cupcake tin with paper or foil liners.
  4. Fill cupcake liners ⅔ full and bake at 350º for 17-19 minutes.  Bake until toothpick or skewer inserted into center comes out clean.  Let cool completely before frosting.

Frosting:

  1. Whip butter, brown sugar, cinnamon and vanilla together with a mixer until light and fluffy.
  2. Gradually add powdered sugar and mix until incorporated.
  3. Add milk until you reach desired consistency (more for thinner frosting).
  4. Transfer to piping bag and frost each cupcake once they have cooled.
  5. Garnish with an apple slice, if desired.
  6. Cupcakes stay fresh at room temperature in an airtight container for 5 days.

 

Recipe from wishesndishes.com

Pom Poire Cocktail

 

Total Time:   5 mins20130929-267956-pom-pomme-thumb-625xauto-355336
Serves:   2

 

Ingredients

  • 60mls pomegranate juice
  • 60mls ginger liqueur
  • 30mls apple brandy
  • 60mls original Perry, we recommend ‘The Berg’ by Paracombe Premium Perry

 

Instructions

  1. Fill a cocktail shaker with ice.
  2. Add the pomegranate juice, ginger liqueur and apple brandy.  Shake until well-chilled, about 20 seconds. Strain evenly into two coupe glasses.
  3. Top each glass with 30mls of Perry and serve.

 

Cocktail adapted from seriouseats.com

Flourless Chocolate & Pear Cake

 

Preparation and Cooking Time:  1hrrecipe-image-legacy-id-363651_12
Serves:  8

 

Ingredients

  • 85g butter, plus 1 tbsp extra for tin
  • 85g golden caster sugar, plus extra for tin
  • 85g gluten-free dark chocolate, broken into pieces
  • 1 tbsp brandy
  • 3 egg, separated
  • 85g hazelnuts, toasted and ground in a food processor
  • 4 very ripe pear, peeled, halved and cored
  • icing sugar, for dusting

 

Instructions

  1. Cut a circle of baking parchment to fit the base of a 25cm loose-bottomed tin.  Melt 1 tbsp butter and brush the inside of the tin, then line the base with the parchment and brush again with more butter.  Spoon in 2 tbsp caster sugar, swirl it around to coat the base and sides, then tip out any excess.
  2. Heat oven to 180C/fan 160C/gas 4.  Melt the chocolate and butter in a bowl over a pan of hot water, remove from the heat, stir in the brandy and leave to cool.  Whisk the egg yolks with the sugar in a large bowl until pale and thick; fold into the chocolate with the hazelnuts.
  3. In a separate bowl, with a clean whisk, beat the whites until they reach a soft peak (try not to whisk them too stiffly or you’ll have trouble folding them in).  Stir a spoonful of the whites into the chocolate mix, then carefully fold in the rest of them in 2 additions.  Spoon into the prepared tin.  Level, then arrange the pears over the mixture, cut-side down.  Bake for 40 mins until the pears are soft and the cake is cooked all the way through.  Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely. Dust with icing sugar and serve with crème fraîche.

 

Recipe adapted from bbcgoodfood.com

20131010EveAddiction-primary-thumb-625xauto-363196Eve’s Addiction Cocktail

 

Total Time:   40 mins
Serves:   4

 

Ingredients

  • 1 tablespoon whole allspice berries
  • 1 tablespoon black peppercorns
  • 1 tablespoon whole cloves
  • 2 teaspoons whole coriander
  • 3 cinnamon sticks
  • 5 1/2 cups Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • Rind and 1/4 cup juice from 1 large orange
  • 1 lemon bergamot pear, peeled, cored, and cut into 1/4-inch slices
  • 1 small orange, scrubbed and cut into 1/4-inch thick rounds
  • 2 tablespoons dried cranberries

 

Instructions

  1. Place allspice, peppercorns, cloves, coriander and cinnamon in a medium saucepan . Cook, stirring, over medium heat until fragrant, about 2 minutes.  Stir in Perry, orange rind and juice, bring to simmer over medium heat, stirring occasionally.  Reduce heat to lowest setting and allow cider to simmer for 15 minutes.
  2. Strain mixture through a fine-mesh sieve into a bowl and discard solids.  Return Perry to saucepan and add pear pieces, clementine slices and cranberries.  Simmer medium-low heat until pears are fork tender but still retain their shape and cranberries are plump, about 10 minutes.  Serve.

 

Recipe adapted from seriouseats.com

Perry Pound CakePerry Pound Cake

 

Preparation and Cooking  Time:   1hr
Serves:   8-10

 

Ingredients

For the Cake:

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 7 tablespoons unsalted butter, melted
  • 1 cup granulated sugar
  • 1 tablespoon sour cream or plain Greek yogurt
  • 3 eggs
  • 1 tablespoon vanilla
  • 1/2 cup Perry. we recommend ‘The Triumph’ by Paracombe Premium Perry

For the Glaze:

  • 2 tablespoons granulated sugar
  • 1/3 cup Perry. we recommend ‘The Triumph’ by Paracombe Premium Perry

For the Topping:

  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon

 

Instructions

  1. Preheat oven to 350°F.  Line the bottom of a 9×5″ loaf pan with parchment paper, then spray it with nonstick cooking spray (the kind with flour) or grease and flour it.
  2. Whisk flour, baking powder, salt , cinnamon, nutmeg, and cloves in a medium bowl.  Set aside.
  3. Stir melted butter, sugar and sour cream or Greek yogurt in a large bowl.  Stir in eggs, one at a time, then stir in vanilla. Add Perry and dry ingredients and stir just until moistened.  Pour into prepared pan.
  4. Bake for 34-40 minutes, until a toothpick comes out clean.
  5. While the cake is baking, make the glaze.  Heat the sugar and Perry in a small saucepan over medium heat until it boils. Boil for 1 minute, then remove from heat.
  6. Stir together topping ingredients, sugar and cinnamon, in a small bowl.
  7. Cool pound cake for 15 minutes in the pan.  Use a knife to loosen around the edges, then carefully remove the cake and place it on a cooling rack set over a cookie sheet.  Use a pastry brush to brush the Perry glaze over the top of the cake. Immediately sprinkle with cinnamon sugar mixture.  Let cool before eating.
  8. Store loosely covered at room temperature for up to 3 days or freeze for up to 1 month.  I like to slice and freeze the slices in sandwich bags.

 

Recipe adapted from crazyforcrust.com

 

 

 

 

A convenient and relaxing way to enjoy our ‘Tree to Bottle’ experience is to venture here with Shiraz and Co Tours on one of their tailored boutique gourmet food and fine wine tours.

Relax in their luxurious minivan and let them guide you to Paracombe Premium Perry and other hidden secrets along the way.

Shiraz and Co pride themselves on customising your outing, offering an authentic and engaging experience.

You are free to completely relax and enjoy the day.  You don’t have to nominate a designated driver and everyone in your group gets to appreciate not only our great views, pizza’s, Perry and Cider but also some amazing wines and beautiful locally grown and produced food.

On your adventure through the region you might also see other great artisan producers like us and even enjoy some great hidden secrets.

You won’t have to worry about ‘socialising’ with a rowdy bunch either.  Armin, who grew up on a vineyard and has been involved with hospitality for many years, specialising in arranging small group private tastings and masterclasses.  These are away from the crowds and in quality destinations that mass tourism operators don’t visit.

If you and your party enjoy the very best in food and wine, and prefer travelling in style, then Shiraz and Co is for you!

Call Armin on 0411 752 062 or email [email protected] and escape the noisy crowds for a boutique food and wine adventure.

Web: http://shirazandco.com.au/tag/%E2%80%A2-paracombe-premium-perry/

Salty Maple Buttered Perry Cocktail Salty-Maple-Buttered-Perry-Cocktail

 

Total Time:   10ins
Serves:   2

 

Ingredients

  • 240mls Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • Maldon salt
  • Half of 1 lemon
  • 1 tablespoon softened butter
  • 2 tablespoon pure maple syrup
  • 1/2 vanilla bean pod, seeds scraped out
  • 120mls dark rum

 

Instructions

  1. Scatter Maldon salt on a small plate.  Rub the rim of two heatproof glasses or mugs with the lemon half, then dip in salt.
  2. Combine the butter, maple syrup and vanilla bean seeds in small bowl.  Set aside.
  3. Combine rum and Perry in a small saucepan and bring to a simmer over medium-high heat.  Pour into prepared glasses, then top each with half of the butter.  Serve immediately.

 

Recipe adapted from seriouseats.com