Pear & Perry Pancakes with Caramel Pear Syrup
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 310ml Greek Blended Vanilla Yogurt
- 1 cup Perry (we recommend ‘Perfect 5’ by Paracombe Premium Perry)
- 2 eggs, separated
Caramel Pear Syrup
- ¼ cup butter
- ¼ – ½ cup Perry
- 1 cup brown sugar
To make the pancakes:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the yogurt, Perry and egg yolks. Combine the wet ingredients with the dry ingredients and mix just until combined.
- In another bowl, beat the egg whites until stiff peaks form. Add ¼ of the egg whites into the pancake batter and stir in to lighten up the mixture. Add in the remaining whites and fold in, just until combined.
- Heat a frying pan over medium heat. Spray with nonstick cooking spray or melt a small amount of butter on the frying pan. Pour batter by ¼-cupfuls onto the hot frying pan. Cook until browned, then flip and cook on the second side.
To make the syrup:
- In a small saucepan, melt the butter. Add in the Perry, then stir in the brown sugar. Cook, whisking until it comes to a boil. Boil for one minute, whisking constantly. Serve warm.
*Using less Perry will result in a thicker syrup, but using more cider will result in a smoother syrup.
Recipe adapted from Taste and Tell
In the Trees Cocktail
Total Time: Less than 5mins
- 22mls Paracombe Premium Perry Eau de vie de Poire Williams
- 15mls Rosemary Simple Syrup
- 45mls Gin
- 3 dashes Grapefruit Juniper Bitters
- Combine everything in a cocktail shaker with ice. Shake.
- Strain into a coupe glass and serve. Garnish with fresh rosemary if desired.
Recipe adapted from Autumn Makes and Does.
Perry Jelly Candy
- 50g powdered fruit pectin
- 1 cup sugar
- 1 cup light corn syrup
- 3/4 cup perry – we recommend ‘The Berg’ by Paracombe Premium Perry
- 1/4 teaspoon baking soda
- extra sugar for dredging
Warning: this is a two day project.
- Oil a flat sided loaf pan.
- Whisk together pectin, perry and baking soda in small pan. Cook on high heat. At the same time, bring the sugar and corn syrup to a rolling boil, stirring occasionally. When it reaches boiling, add the pectin/perry mixture. Cook for about 1 additional minute stirring constantly.
- Pour into the prepared pan and allow to cool, loosely covered with plastic wrap, overnight.
- The next day invert the pan on to a plate full of sugar. If you have trouble unmolding the candy, use a knife to loosen it from the perimeter of the pan and carefully slide your fingers underneath the candy to gently peel the candy out of the pan.
- Press both sides of the candy into the sugar.
- Use a pizza cutter to cut the candy into 1/4 inch slices, then cut each slice into cubes. Roll each cube in sugar.
Recipe adapted from Coconut and Lime
Total Time: 5mins
Makes: 1 cocktails
- 45mls Jameson (or any other Irish whiskey)
- 25mls Blackwell’s Rum (or any other dark rum of choice)
- 45mls Perry (we recommend ‘Eighty 4’ by Paracombe Premium Perry)
- 25mls lemon juice
- 15mls agave nectar
- Ground cinnamon
- Add all ingredients in a rocks glass filled with ice and stir. Garnish with ground cinnamon.
Recipe adapted from Style Caster
Total Time: 1hr
- 2¼ cups flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. ground cardamom
- 2 eggs
- 1½ caster sugar
- 1½ tsp. vanilla extract
- 1 cup Pear Sauce
- ½ cup butter
- 2 tbsp. butter, melted
- ½ cup sour cream
- 1½ tsp. lemon zest
- 1½ cup peeled and chopped Beurre Bosc Pears
- 1¼ cup icing sugar
- 3 tbsp. Perry – we recommend ‘The Berg’ by Paracombe Premium Perry
- Heat oven to 400 degrees F. Butter and flour two 12-cup cupcake tins and set aside.
- Sift the flour, baking soda, salt, and cardamom together and set aside.
- Beat the eggs and sugar together, using a mixer set on medium-high speed, until the mixture forms a thick ribbon when the beaters are lifted from the bowl. Reduce speed to low and mix in the vanilla and pear sauce. Add 1/2 cup of the melted butter, sour cream, and zest and beat until combined. Gradually add the flour mixture and mix until smooth.
- Fold in the pears and divide the batter among the prepared molds (about 1/4 cup per mold). Bake until a skewer inserted in the center of the cake tests clean — 20 to 25 minutes.
- Cool for 5 minutes in the pan on a wire rack. Unmold the cakes and cool completely on the rack.
- Stir the remaining melted butter, icing sugar and Perry together in a medium bowl until smooth and drizzle over the cooled cakes and let the icing set before serving.
Recipe adapted from Countryliving.com
Sparkling Perry Cinnamon Cocktail
- 1 cup Chamberlain Orchards pear juice
- 1 bottle Perfect 5 by Paracombe Premium Perry
- 1/4 cup Bacardi gold rum
- 3 tablespoons cinnamon simple syrup
- 1 tablespoon lemon juice
- Splash of soda water
Cinnamon Simple Syrup
- 4 cinnamon sticks
- 3/4 cup sugar
- 1 cup water
- In a large cocktail shaker or jar with lid, combine pear juice, perry, rum, syrup and lemon juice. Add two cups of ice and shake again.
- Pour into large wine glasses, top with splash of soda water and garnish with cinnamon and lemon.
- For syrup: combine water, sugar and sticks in a medium saucepan. Heat until sugar has completely melted. Set aside and cool.
Recipe adapted from Virtually Homemade
Maple Perry Cherry Whiskey
- 30mls of whiskey
- 1/3 cup Paracombe Premium Perry ‘Eighty 4’
- 2 tablespoons of homemade cherry syrup with some whole cherries added in (recipe below)
For the Cherry Syrup
- 230g of Cherries
- 1/3 cup of sugar
- 1 tablespoon of water
- Add sauce ingredients to a pot on the stove. Stir. Cover with a lid and cook on medium, occasionally lifting the lid to stir. After several minutes, the cherries should soften and it should be easy to lightly mash them.
- Allow to cook for another five minutes and cool.
- Add ice and whiskey to a small glass.
- Spoon in cherries and syrup and top with Perry.
- Stir gently and enjoy!
Recipe adapted from Swooned Magazine
Perry Glazed Turkey Breast
Total Time: 2hrs 55mins (20mins Prep, 2hrs 35mins Cook)
Serves: 6 – 8
2 – 2.5kg turkey breast
½ cup sage leaves, minced
1/4 cup butter
4 teaspoons salt
1 teaspoon pepper
1 medium onion
6 cloves garlic
2 cups Paracombe Premium Perry ‘The Berg’
1 tablespoon honey
2 tablespoons flour
1 tablespoon apple cider vinegar
2 tablespoons milk
¼ cup Paracombe Premium Perry ‘The Berg’ or chicken stock
- Preheat the oven to 325 degrees F. Place the turkey breast, breast side up, on a rack in a roasting pan.
- In a food processor, combine the butter, sage, salt, pepper, onion, and garlic. Process to make a paste. Gently loosen the skin from the meat with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Cover and let sit overnight to marinade.
- In a sauce pan combine 1½ cups Perry with honey. Bring to a boil and let reduce to ½ cup. When it cools it will become a syrup.
- Pour ½ cup Perry into the bottom of the roasting pan. Brush the turkey breast with spiced apple cider glaze. Roast the turkey for 1¾ to 2 hours, turning half-way and basting again with glaze, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, tent with aluminum foil. When the turkey is done, transfer to a platter and cover with foil and allow it to rest at room temperature for 15 – 20 minutes.
- While the turkey is resting strain the drippings into a sauce pan over medium heat. Add flour and whisk together. It will come together like a blob and the excess grease with remain separate. Carefully pour out the excess grease. Return to the burner and whisk in vinegar and milk, add Perry or chicken stock until you reach desired consistency.
- Slice turkey breast and serve with gravy.
Recipe adapted from theonshery
Perry Cocktail – Young Buck
For the Hibiscus Simple Syrup
- 1/4 cup sugar
- 15g dried hibiscus flowers
For the Cocktail
- 85mls ginger beer
- 170mls Paracombe Premium Perry ‘The Triumph’
- 1 tablespoon hibiscus simple syrup (recipe below)
- dried hibiscus flower for garnish 1/4 cup water
- To make the hibiscus simple syrup, combine the sugar, water and hibiscus flowers in a small pan. Turn heat to medium and stir until sugar is fully dissolved and mixture has reduced slightly, five to seven minutes. Remove from heat, strain to remove hibiscus and let cool. (Can be bottled and refrigerated up to 3 weeks.)
- To make the cocktail, fill a pilsner glass with ice. Add ginger beer to the glass. Slowly pour the Perry on top of ginger beer. There should be a nice separation between the ginger beer and the Perry. Drizzle the hibiscus simple syrup on top of the Perry. Garnish with a dried hibiscus flower and serve immediately.
Recipe adapted from seriouseats.com
Total Time: 1hr 30mins
Serves: 8 – 10
2kg pork loin roast, trimmed
1 tbsp. flour
Salt and freshly ground black pepper
2 tsp. finely chopped rosemary
4 tbsp. butter
3 medium onions, chopped
2 cloves garlic, chopped
4 stalks rosemary (optional)
5 Beurre Bosc Pears, cored and quartered
1⁄2 cup Paracombe Premium Perry ‘The Berg’
1⁄4 cup Paracombe Premium Perry Eau de vie de Poire Williams
Preheat oven to 325°. Tie pork loin every 2″ with kitchen twine so that it holds a “round” shape. In a small bowl, mix together flour, salt and pepper to taste and chopped rosemary. Rub the flour mixture all over the pork loin, coating evenly and well.
Heat 2 tbsp. butter in a large heavy skillet and sear meat over high heat, turning often, until browned on all sides. Transfer with pan juices to a large baking pan. Scatter onions and garlic around the roast. Cut up remaining butter and distribute evenly atop onions. Add rosemary stalks (if used) to pan. Cover with foil and place in oven.
Cook for 45 minutes, then add pears and Perry to pan. Baste everything with the pan juices. Re-cover and cook for 30 minutes more. Raise oven temperature to 400°, remove foil, baste, and cook for another 15 minutes.
Place roast on a cutting board, remove string and allow to rest for 10 minutes before slicing. Meanwhile, transfer onions and pears to a platter. On top of the stove, reduce pan juices by half. Warm Eau de vie, add to the pan juices and flame. (Keep a pan lid nearby, in case it flares up) Simmer sauce while you slice the pork loin. Arrange meat over pears and onions and serve with the sauce.
Recipe adapted from SAVEUR