Eau de Vie Poire Cocktail
- blood orange bitters
- 30mls Paracombe Premium Perry Eau de vie de Poire Williams
- 30mls rye
- Paracombe Premium Perry ‘Eight 4’
- Pear slices, as garnish
- In a champagne glass add a splash of bitters. Swirl around the glass. Pour the remainder into another glass to use for another cocktail.
- Add the eau de vie and rye to the champagne glass and stir.
- Top off the glass with Perry.
- Garnish with a pear slice.
Recipe adapted from Chezus.
Warm Vanilla Perry
Total Time: 20 mins
- 6 cups Paracombe Premium Perry ‘The Triumph’
- 2 tablespoons packed dark-brown sugar
- 2 whole nutmeg seeds
- 1 vanilla bean (split and scraped)
- 6 ounces (3/4 cup) bourbon, if desired
- Whipped cream
- Honeyed Walnuts
- Combine Perry, dark-brown sugar, nutmeg seeds and vanilla bean in a medium saucepan. Gently simmer over medium-low heat for 15 minutes.
- Remove from heat and add bourbon if desired.
- Remove and discard solids.
- Divide among 6 mugs or heatproof glasses and top each with a dollop of whipped cream and a few honeyed walnuts.
Recipe adapted from Martha Stewart.
Paracombe Premium Perry ‘The Triumph’
Ice cream (can also use dairy free ice cream)
Caramel ice cream topping (can use dairy free caramel sauce)
- In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add a pinch of cinnamon on top.
- Pour in the Perry until the ice cream is covered. Then add another scoop of ice cream on top. Drizzle another spoonful of caramel on top and add another pinch of cinnamon on top of that.
- Serve cold with a spoon or straw.
Recipe adapted from Whats Cooking Love
Pumpkin and Perry Oatmeal Cream Pies
For the cookies:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup 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
- 235mls reduced fat cream cheese, softened
- 3 tablespoons Paracombe Premium Perry ‘The Berg’ syrup (recipe below)
- 2 teaspoons pumpkin spice
- ¼ cup flour
- 3 cups icing sugar
For the Perry syrup:
- ⅓ cup Paracombe Premium Perry ‘The Berg’
- Preheat the oven to 350 degrees F and line cookie sheets with grease proof 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 grease proof lined cookie sheets 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 sheets 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 Perry 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 Perry 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 creme 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 adapted from Host the toast
90mls freshly squeezed orange juice
90mls Perry – Paracombe Premium Perry ‘Eighty 4’
1 teaspoon Domaine de Canton Ginger Liqueur (optional)
Garnish: Small orange wedge
- Before building the cocktail, make sure the orange juice and Perry are both well chilled.
- Pour 90mls of orange juice into Champagne flute. Add ginger liqueur to the orange juice and stir well.
- Tilt the flute on an angle and fill with 90mls Perry.
- Gently stir, garnish with orange wedge, and serve immediately.
Recipe adapted from Seriouseats
New England Pear Perry Cake
- 1 cup Paracombe Premium Perry ‘Mysterious One’
- 2 cups Beurre Bosc Pears (3 large or 4 small pears)
- 1 whole lemon
- ¼ cup softened butter (4 tablespoons or half a stick)
- 1 cup caster sugar
- 2 eggs
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup heavy cream
- Enough butter to grease a 9×9-inch baking pan
- 1 teaspoon cinnamon
- 3 tablespoons granulated sugar
For the glaze:
- 1 cup Paracombe Premium Perry ‘Mysterious One’
- 1 cup icing sugar
- 1-2 tablespoons heavy cream or milk
- Vanilla Ice Cream, optional for serving
- Place the first cup of Perry on the stove and bring to a boil and boil until reduced to ¼ cup. Set aside to cool.
- Core and peel the pears and then cut each into 16 slices (fewer slices if using smaller pears). Have a bowl of water that has a whole lemon squeezed into it. Place pears into water and then onto a plate to dry and set aside. This will keep them from turning brown.
- Preheat oven to 350 degrees
- In the bowl of a stand mixer with paddle attachment, beat butter and sugar until well mixed.
- With the mixer running, add one egg at a time beating until smooth. Scrap sides and beat until light and fluffy, about three minutes.
- In a medium bowl, sift flour, baking powder, baking soda and salt.
- Measure out cream and add cooled reduced Perry to cream.
- With the mixer on low, alternate adding the flour mixture and the cream/perry mixture until well combined. Scrape sides and mix until smooth.
- Grease a 9X9 square pan liberally with butter and pour in the batter.
- Arrange the pears, outer edges up into the top of the batter.
- In a small bowl or cup, mix the sugar with cinnamon and sprinkle over the top of the cake and place in the oven for 50-60 minutes or until a toothpick inserted into center comes out clean.
- While the cake is baking, make the glaze.
- Place the second cup of Perry on the stove as before only reduce down to two tablespoons. Watch it that it doesn’t evaporate too far.
- Place the icing sugar in a small bowl and add the reduced Perry along with one tablespoon of milk or cream and stir. Add the last tablespoon of milk or cream a little at a time until desired consistency. It should be thick but runny enough to drizzle off the end of a spoon.
- When the cake comes out of the oven, cool to room temperature and cut into nine squares.
- Drizzle the glaze over each portion letting it run down the sides and serve.
- Serve with vanilla ice cream if desired.
Recipe adapted from A Family Feast
Perry-Cinnamon Ice Cream
2 cups Paracombe Premium Perry
3/4 cup evaporated cane juice or sugar
1 stick cinnamon
2 cups milk
2 cups heavy cream
1⁄4 tsp. ground cinnamon
6 egg yolks
- Whisk Perry, cane juice or sugar, and cinnamon stick in a 4L saucepan over medium-high heat; bring to a boil, and cook, stirring occasionally, until reduced to 2⁄3 cup, about 25 minutes; remove from heat and discard cinnamon stick. Stir in milk and cream until smooth and then add ground cinnamon and egg yolks; whisk until smooth. Return saucepan to medium heat and cook, stirring often, until mixture thickens and coats the back of a spoon, about 20 minutes. Pour custard through a fine strainer into a medium bowl,and let cool; refrigerate until chilled.
- Process chilled custard in an ice cream maker according to manufacturer’s instructions. Transfer to a storage container and freeze until firm, at least 4 hours.
Recipe adapted from SAVEUR
Pears poached in perry, cardamom and chilli syrup with salted caramel sauce
For the poached pears
750ml Paracombe Premium Perry ‘Mysterious One’
175g golden caster sugar
1 inch piece fresh root ginger, peeled and sliced
1 large cinnamon stick
1 small red birds’-eye chilli
10 cardamom pods
1 vanilla pod, split in half, seeds scraped out using a knife
4 firm Beurre Bosc pears, peeled, stalks intact
For the salted caramel sauce
300ml whipping cream
1 tsp sea salt crystals
- For the poached pears, find a saucepan large enough to fit the four pears snugly.
- Add the Perry, sugar, ginger, cloves, cinnamon stick, chilli and cardamom to the pan and bring to the boil, then remove the pan from the heat.
- Add the vanilla pod, vanilla seeds and pears to the pan, making sure the liquid covers the pears completely.
- Cut out a circle of greaseproof paper a little larger than the diameter of the pan. Place the circle over the pears, pressing it down so that it fits inside the pan.
- Return the pan to the heat and bring the mixture to a simmer. Continue to simmer for 35-45 minutes, or until the pears are just tender.
- Remove the pan from the heat and set aside to cool, then chill the pears, in their syrup, in the fridge, overnight if possible (they will keep for 1-2 days).
- When ready to serve the pears, strain 200ml of the cooled syrup into a pan (discard the collected vanilla pod, cardamom pods, ginger and cinnamon stick).
- Bring the syrup to the boil, reduce the heat until it is simmering and continue to simmer until the liquid has thickened to a gloopy syrup and reduced in volume by half.
- Whisk in the whipping cream and cook to heat for a further 1-2 minutes. Just before serving, sprinkle over the salt crystals.
- To serve, carefully remove the pears from the remaining syrup. Slice the bottom off each pear so that each can be stood upright on a plate. Spoon over a tablespoon of the remaining poaching syrup. Drizzle over the salted caramel sauce.
Recipe adapted from BBC.co.uk
- 1 bottle Paracombe Premium Perry ‘Eighty 4’
- 3 handfuls mixed fruit pieces (such as Orange, Lime, Lemon, Strawberries)
- 250ml Pimm’s
- Pour the Perry into a large jug or punch bowl
- Add a couple of straws and the mixed fresh fruit pieces, then gently pour the Pimms on top of the cider to create a separate layer.
Recipe adapted from BBC.
Total Time: 1hr 20mins (Prep: 15mins, Cook: 1hr 5mins)
2½ cups flour
1 tsp. dry mustard powder
½ tsp. lemon zest
½ tsp. kosher salt, plus more to taste
16 tbsp. unsalted butter, cubed and chilled
Juice of 1 lemon
1½ cups finely chopped russet potatoes
2 tbsp. canola oil
700grams ground pork
6 cloves garlic, minced
2 small yellow onions, finely chopped
1 medium carrot, finely chopped
½ cup Paracombe Premium Perry ‘The Berg’
½ tsp. celery seed
½ tsp. ground cloves
½ tsp. ground nutmeg
½ tsp. ground cinnamon
½ tsp. ground ginger
2 bay leaves
Freshly ground black pepper, to taste
1 egg, mixed with 2 tbsp. milk, for egg wash
- Whisk together flour, mustard, zest and salt in bowl; add butter and using your fingers, rub mixture until pea-size crumbles form. Add lemon juice and 7 tbsp. ice-cold water and stir with a fork until dough just comes together. Transfer to a work surface and form into a ball; halve and form each half into a disk. Wrap disks in plastic wrap and refrigerate for 1 hour.
- Meanwhile, bring a 4L saucepan of water to a boil; add potatoes and cook until tender, about 6 minutes. Drain, and mash until smooth; set aside. Heat oil in a 4L. saucepan over medium-high heat. Add pork and cook, stirring, until no longer pink, about 4 minutes. Add garlic, onions and carrot, and cook, stirring, until soft and pork is well browned, about 20 minutes. Add Perry, celery seed, cloves, nutmeg, cinnamon, ginger, bay leaves and pepper, and cook until all liquid is evaporated, about 3 minutes. Remove from heat, and stir in mashed potatoes; let filling cool completely.
- Heat oven to 400°. Place 1 dough disk on a lightly floured work surface and using a rolling pin, roll until ¼ inch thick. Transfer to a 9 inch pie dish and let excess hang over edge; pour filling into pie dish and smooth top. Roll remaining dough disk until ¼ inch thick and place over filling. Trim dough sheets to within 1 inch of edge of pie dish, fold edge underneath itself and crimp with your fingers or a fork, if you like. Brush with egg wash and using a paring knife, cut four 2 inch slits in the top of the pie. Bake until pastry is golden brown and filling is heated through, about 50 minutes.
Recipe adapted from SAVEUR