Soft Perry Caramels
Cooking Time: 1hr 45mins
Preparation Time: 1hr
- 1.9L Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
- 3 cups heavy cream
- ½ cup sweetened condensed milk
- 4 cups sugar
- ¾ cup light corn syrup
- ¼ cup water
- 1½ tsp. kosher salt
- ½ cup unsalted butter
- ½ tsp. cinnamon
- 1 pinch ground allspice
- 1 pinch ground cloves
- Neutral oil, such as canola or grapeseed
- In a large saucepan, simmer the Perry over moderate heat, stirring occasionally, until reduced to 1 cup, about 1 hour. Pour the reduced Perry into a bowl.
- Line a 9 x 13 inch rimmed pan with foil and coat the foil with nonstick cooking spray. In a medium saucepan, combine the heavy cream and condensed milk and bring to a simmer over moderate heat; keep the mixture warm over low heat.
- In another large saucepan, combine the sugar with the reduced Perry, corn syrup, water & salt and bring to a boil. Simmer over moderate heat until the sugar dissolves, about 5 minutes. Carefully whisk in the butter until melted. Gradually whisk in the warm cream mixture until incorporated. Cook over moderately low heat, stirring frequently, until a golden caramel forms and the temperature reaches 245 degrees F on a candy thermometer, about 45 minutes. Stir in the cinnamon, allspice & cloves and scrape the caramel into the prepared pan. Let cool completely, then refrigerate the caramel overnight.
- Lightly brush a sheet of parchment paper with oil. Invert the caramel onto the parchment and peel off the foil. Using a sharp knife, cut the caramel into 1-inch-wide strips, then cut the block crosswise into 1/2-inch rectangles. Wrap each caramel in a square of parchment paper or a candy wrapper and twist the ends to seal. Serve or pack the caramels into boxes.
Recipe sourced from delish.com
Salted Caramel Perry
Total Time: 15 mins
- ⅓ cup dark brown sugar
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla
- 4 cups Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
- ½ teaspoon sea salt
- whipped cream, caramel syrup and cinnamon, for garnish
- Combine brown sugar and heavy cream over medium-high heat in a medium heavy-bottomed sauce pot. Stir until sugar is dissolved in the cream and the mixture bubbles, about 3 minutes. Add the vanilla, salt and Perry, stir to combine. Allow mixture to simmer for 10 minutes, or until heated through.
- Serve into 4 cups, add whipped cream, caramel syrup and cinnamon, for garnish.
Recipe adapted from kitchenmeetsgirl.com
Slow Cooked Perry Pulled Pork
Preparation Time: 5mins
Cooking Time: 4-5hrs
- 2-2.5kg pork shoulder, bone-in
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 1/2 cups Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
- Add sliced onions to the bottom of a 5-6L slow cooker bowl. Place the pork shoulder on top of the onions. Sprinkle with seasonings and garlic. Pour Perry over the pork shoulder and seasonings. Cover and cook on high for 4-5 hours, or low for 8-10 hours. Pork is ready when the internal temperature reaches at least 145 degrees F. Carefully remove Pork from the slow cooker. Shred by hand using forks.
- If desired , return shredded pork to slow cooker to absorb the juices. Serve with cooked onion slices.
Recipe adapted from bakedbyrachel.com
Orchard Boulevardier Cocktail
Total Time: 5 mins
- 240mls Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
- 120mls rye whiskey
- 60mls Campari
- 60mls sweet vermouth
- Garnish: 2 orange twists
- Bring Perry to a simmer in a medium saucepan. Add rye, Campari and vermouth, stir until warm.
- Divide between two heatproof mugs or glass serving glasses, garnish with orange twist and serve immediately.
Recipe adapted from seriouseats.com
Pork Cutlets with Perry Sauce
Cooking and Preparation Time: 30mins
- 500g baby red potatoes
- 3 tbsp. canola oil
- 700g pork cutlets
- 1 1/4 cups Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
- 2 tsp Dijon Mustard
- 6 cups shredded red cabbage
- 1 Beurre Bosc Pear
- Place potatoes in a medium saucepan, cover with water, and bring to a boil. Cook for 8 minutes, then drain.
- In a non-stick frying pan, heat 1 tablespoon canola oil over medium-high heat. Add potatoes and cook, stirring until browned, 5 minutes; remove from heat.
- Sprinkle cutlets with 1/2 teaspoon salt and 1/4 teaspoon pepper. In same frying pan, heat 1 tablespoon canola oil over medium-high heat. Add cutlets; cook until browned all over, 3 minutes. Remove from skillet. Add 1 cup of the Perry; increase heat to high and cook until thickened, 2 minutes. Stir in mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- In a second frying pan, heat remaining 1 tablespoon oil over medium-high heat and cook cabbage, pear, 1/2 teaspoon salt, and 1/4 teaspoon pepper until crisp-tender, about 3 minutes. Pour in remaining 1/4 cup Perry and cook 1 minute.
- Place cutlets on plates; spoon sauce over pork. Serve with potatoes and cabbage.
Recipe sourced from delish.com
The Snakebite (Guinness and Perry Cocktail)
Total Time: 3 mins
- 4 cans Guinness Draught
- 4 bottles ‘Perfect 5’ by Paracombe Premium Perry
- Fill a tall beer glass half full with the Perry. Insert a the back side of a spoon into the glass, with the tip touching the inside of the glass above the Perry. Gently and slowly pour the Guinness over the spoon and allow it to pour down over the Perry.
- Give the cocktail a moment to settle and serve.
Recipe adapted from fromvalerieskitchen.com
Pumpkin and Perry Oatmeal Crème Pies
Preparation Time: 20mins
Cooking Time: 14mins
For the cookies:
- 1¾ cups all-purpose flour
- 1 ¾ cups rolled oats
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¼ cup maple syrup
- ¾ cup dark brown sugar
- ½ cup granulated sugar
- 1 egg
- ¾ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup cinnamon chips
For the crème:
- ½ cup butter, softened
- 227g reduced fat cream cheese, softened
- 3 tablespoons Perry syrup (recipe below)
- 2 teaspoons pumpkin spice
- ¼ cup flour
- 3 cups icing sugar
For the apple cider syrup:
- ⅓ cup Perry – we recommend ‘The Berg’ by Paracombe Premium Perry
- Preheat the oven to 350 degrees F and line cookie trays with baking paper.
- In a large bowl, beat the butter and sugars together until creamy. Beat in the egg and then add the vanilla extract, maple syrup and pumpkin puree. Mix well.
- In another bowl, whisk together the flour, oats, baking soda, pumpkin pie spice and salt.
- Slowly mix the dry ingredients into the wet ingredients, stirring with a wooden spoon until just combined. Fold in the cinnamon chips.
- Drop 2-tablespoon-sized heaps onto the baking paper lined cookie trays with plenty of space to spread and bake for 12-14 minutes, or until the edges are golden but the cookie is still very, very soft. Let the cookies cool on the baking trays until firm enough to move to a cooling rack. Repeat with as many batches as necessary.
- As the cookies cook, make the crème.
- The creme requires Perry syrup, which is made by simply heating ⅓ cup of Perry in a small saucepan over medium-high heat until it comes to a boil and then reducing it to a simmer for about 20 minutes, or until the cider has reduced by half and coats the back of a spoon. It will thicken more after it is removed from heat, so don’t overdo it or you will wind up with candy rather than syrup. The cider syrup will stay good in a sealed container in the refrigerator for 1 week.
- In a large bowl, cream together the butter and cream cheese until fluffy.
- Beat in the Perry syrup and 2 teaspoons of pumpkin spice.
- Mix in a cup of the icing sugar. When well-combined, mix in half of the flour. Then, mix in another cup of the icing sugar. Mix in the remaining flour. Mix in the remaining icing sugar. (Mixing in a bit at a time this way prevents chunks or unevenness.)
- Scoop the crème into a plastic freezer bag and cut off one of the bottom tips of the bag. Seal the top of the bag and squeeze the bag to pipe the crème.
- Pipe a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top. Repeat until all of the cookies have been sandwiched.
- Serve immediately or refrigerate. The cookies will stay fresh for up to a week in an airtight container in the refrigerator.
Recipe sourced from hostthetoast.com
Total Time: 5 mins
- 2 tablespoons Cognac
- 1 cup chilled Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- A few dashes bitters
- Pour 1 tablespoon Cognac into each of 2 Champagne flutes. Top each with 1/2 cup chilled Perry and finish with a few dashes bitters.
Recipe adapted from Martha Stewart
Chocolate and Pear Tart
Preparation Time: 30mins
Cooking Time: 40mins
- Process 55g (1/4 cup) caster sugar, cocoa and pecans in a food processor until pecans are finely ground. Add chocolate, 60g butter and egg, and process until mixture forms a paste.
- Preheat oven to 220C and line an oven tray with baking paper. Place pastry on tray. Using a 24cm cake pan as a guide, cut out a 24cm round from pastry. Place a 21cm cake pan in the centre of the round, and, using it as a guide, score a 21cm round in pastry to create a border. Freeze tart base until needed.
- Quarter pears, then core and cut lengthwise into 3mm-thick slices. Place flour, remaining 1 tablespoon caster sugar and pears in a bowl. Spoon over the vanilla, then, using your hands, toss to coat.
- Spread chocolate mixture over pastry within scored round. Place similar-sized pieces of pear, tightly overlapping, over chocolate mixture (you will have some leftover pear). Melt the remaining 20g butter and brush over the pears. Bake tart for 15 minutes, then reduce oven to 190C and bake, covering loosely with foil if the pastry is over-browning, for a further 25 minutes or until pastry is dark golden and puffed. Set tart aside for 10 minutes to cool.
- Dust tart heavily with icing sugar, then, using a kitchen blowtorch, caramelise pears. Serve the tart warm or at room temperature with double cream.
Recipe sourced from Taste.com.au
Creamy Pumpkin Risotto
Cooking Time: 1 hour
- 1kg butternut pumpkin, peeled, cut into
- 2cm pieces
- 1/4 cup (60ml) extra virgin olive oil
- 1/4 teaspoon dried chilli flakes
- 1.5 litres chicken or vegetable stock
- 50g butter
- 2 medium (300g) onions, chopped finely
- 2 cloves garlic, chopped finely
- 2 cups (400g) arborio rice
- 1/2 cup (125ml) dry Perry (We recommend ‘Eight 4’ by Paracombe Premium Perry)
- 1/4 cup fresh sage leaves
- 1/4 cup (60g) mascarpone or sour cream
- 1/2 cup (40g) grated parmesan cheese
- 2 tablespoons pine nuts, toasted
- Preheat the oven to 200°C (180°C fan-forced).
- Combine the pumpkin and 2 tablespoons of the oil in a large baking paper-lined oven tray. Season with salt; roast for about 25 minutes or until tender and browned lightly. Sprinkle with chilli. Reserve 1/4 of the pumpkin; cover to keep warm.
- Meanwhile, bring stock to a gentle simmer in a medium saucepan.
- Melt butter in a large heavy-based pan; add onion, cook, stirring, until soft but not coloured. Add garlic and rice, stir to coat well with onion mixture; cook, stirring for 1 minute. Add Perry, simmer, uncovered, until liquid has evaporated.
- Add 1/2 cup of hot stock to rice mixture; cook, stirring over a medium heat, until the liquid is absorbed. Continue adding stock, 1/2 cup at a time, stirring between each addition, until half the stock has been added. Stir in the pumpkin, then continue adding stock, 1/2 cup at a time, stirring between each addition, until all the liquid has been absorbed (this step should take about 20 minutes).
- Heat remaining oil in a small frying pan over a high heat; add sage leaves, fry for about 20 seconds or until crisp. Remove with a slotted spoon and drain on absorbent paper.
- Remove risotto from heat; stir in the mascarpone or sour cream and parmesan. Season. Serve topped with reserved pumpkin, pine nuts and crisp sage leaves.
Suitable to freeze. Not suitable to microwave.
Recipe adapted from Ninemsn Food