Author Archive

Mulled Perry with Fresh Fruit and Spiced Rum

 

Total Time:   30 mins
Serves:   4

 

Ingredients

 

Instructions

  1. Heat up the pear juice in a large pot on the stove over medium-high heat.
  2. While the pear juice is heating up, cut the pear and orange into 1/2 inch slices.
  3. Add the pear and orange slices to the warm apple juice.
  4. Then add the cinnamon sticks, cinnamon, nutmeg, ginger and cloves to the juice.
  5. Turn the heat to low and let the mixture simmer for 5-10 minutes.
  6. Add the spiced rum and let it the mixture warm up (just until it’s hot enough to drink or else you’ll burn off all the alcohol!).
  7. Once it’s warm, remove from heat and serve immediately.

 

Cocktail adapted from Life Tastes Like Food

Pork sausages with Perry lentils

 

Preparation and Cooking Time:  60mins
Serves:  6

 

Ingredients

  • 2 cups (400g) green lentils, rinsed, drained
  • 2 tbs olive oil
  • 8 thick pork sausages
  • 2 onions, finely chopped
  • 3 garlic cloves, crushed
  • 1 Beurre Bosc pear, peeled, cored, cut into 1cm pieces
  • 1 small bunch thyme
  • 1 bay leaf
  • 1 1/3 cups Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • 1 1/3 cups (330ml) Massel chicken style liquid stock
  • 1 celery stalk, finely chopped
  • Sour cream, to serve (optional)

 

Instructions

  1. Cook the lentils in a saucepan of boiling water for 15-20 minutes until tender.  Drain, then set aside until needed.
  2. Meanwhile, heat 1 tbs oil in a large frying pan over medium-low heat.  Cook the sausages, turning, for 6-8 minutes until browned.  Transfer to a plate and set aside.
  3. Heat the remaining 1 tbs oil over medium-low heat.  Add onion and garlic, then cook for 2 minutes or until softened.
  4. Increase heat to medium, add the pear, thyme and bay leaf, then season.  Cook for a further 3-4 minutes until soft.
  5. Add the Perry and stock, then bring to a simmer and cook for 7-8 minutes until liquid is slightly reduced.
  6. Return the sausages to the pan with the celery and lentils, then cook for 4-5 minutes until warmed through.
  7. Ladle lentil mixture among serving plates and top with the sausages.
  8. Serve with sour cream, if desired.

 

Recipe adapted from taste.com.au

Hot Perry Buttered Rum Cocktail

 

Total Time:   20 mins
Serves:   30

 

Ingredients

  • 3/4 cup Butter, slightly softened but still firm
  • 1 1/2 teaspoon Cinnamon
  • 3/4 teaspoon Nutmeg
  • 1/2 teaspoon Allspice
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon Sea Salt
  • 2 teaspoons Pure Vanilla Extract
  • 2 cups Brown Sugar
  • 1 tablespoon Honey
  • Rum
  • Hot Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
  • Cinnamon Sticks For Garnish (optional)

 

Instructions

  • Buttered Rum Batter

    1. Cream together butter, cinnamon, nutmeg, allspice, sea salt and vanilla, until well combined.
    2. Add brown sugar and honey.  Mix well.  Store batter in an airtight container in the refrigerator, until ready to use.
  • Hot Perry Buttered Rum

    1. Place 2 teaspoons of Buttered Rum Mix in a mug, add 1 shot of Rum and fill with hot Perry.  Garnish with a cinnamon stick and serve.

 

Cocktail adapted from serenabakessimplyfromscratch.comadishofdailylife.com

Pork and fennel pie filling with Perry

 

Preparation and Cooking Time:  1hr 55mins
Serves:  4

 

Ingredients

  • 750g Australian Pork Belly Roast Boneless, rind removed, cut into 3cm pieces
  • 1 tablespoon olive oil
  • 1 leek, pale section only, thickly sliced
  • 1 brown onion, cut into wedges
  • 1 large fennel, trimmed reserving fronds, cut into wedges
  • 2 garlic cloves, crushed
  • 1 teaspoon ground fennel or fennel seeds
  • 1/4 cup (35g) plain flour
  • 1 tablespoon Dijon mustard
  • 375ml of dry Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
  • 1 cup (250ml) chicken stock
  • 1 lemon, zested, juiced
  • 1/4 cup chopped flat-leaf parsley

 

Instructions

  1. Preheat oven to 140°C.  Heat a large flameproof casserole pan over medium heat.  Cook the pork, in 2 batches, turning occasionally, for 5 mins or until brown all over.  Transfer to a bowl.
  2. Add oil to the pan.  Cook leek, onion, fennel and garlic, stirring, for 5 mins or until onion softens.  Add ground fennel or fennel seeds.  Cook, stirring, for 1 min or until aromatic.  Add flour.  Cook, stirring, for 1 min.  Return pork to pan.  Stir in mustard, Perry and stock.  Bring to the boil.  Add lemon zest and lemon juice.  Cover and bake, stirring occasionally, for 1½ hours or until pork is very tender.
  3. Chop reserved fennel fronds.  Add to pan with the parsley.  Season.  Set aside to cool.  Freeze the pie filling in airtight containers for up to 3 months, if desired.

 

If using a slow cooker – Add browned pork to the slow cooker with remaining ingredients except fennel fronds and parsley. Cook for 4 hours on high (or 6 hours on low).

Recipe adapted from taste.com.au

Mulled Perry with Pears and Spices

 

Total Time:   15 mins
Serves:   2

 

Ingredients

  • 1 large ripe pear
  • 15g butter
  • 500ml Perry, we recommend the ‘Mysterious One’ by Paracombe Premium Perry
  • 1 tablespoon soft brown sugar
  • 6 cloves
  • 2 cinnamon sticks
  • ¼ teaspoon nutmeg
  • juice of half and orange

 

Instructions

  1. Peel the pear and chop into bite size pieces.
  2. Melt the butter in a small frying pan and add the pears.
  3. Cook on a low heat until the pears are soft and tender.
  4. Place the Perry in a small stainless steel saucepan with the sugar, cloves, cinnamon sticks, nutmeg and orange juice.
  5. Warm slowly on a low heat until the mixture is almost boiling, then lower the heat and keep warm.
  6. Divide the pears between two large glasses and pour over the mulled cider.

 

Cocktail adapted from cygnetkitchen.co.ukliquor.com

Perry-poached salmon, pear and brown rice salad

 

Preparation and Cooking Time:  35mins
Serves:  6

 

Ingredients

  • 1 1/2 cups brown medium-grain rice
  • 500ml Perry, we recommend the ‘Mysterious One‘ by Paracombe Premium Perry
  • 1 teaspoon whole black peppercorns
  • 2 dried bay leaves
  • 4cm piece fresh ginger, peeled, thickly sliced
  • 3 sprigs fresh thyme
  • 4 x 200g boneless salmon fillets, skin on
  • 1 small Granny Smith apple, halved, cored, thinly sliced
  • 1 medium Beurre Bosc Pear, halved, cored, thinly sliced
  • 2 baby fennel, trimmed, very thinly sliced (fronds reserved)
  • 2 tablespoons finely chopped fresh chives
  • 80g baby rocket

 

Instructions

  1. Cook rice following packet directions.  Refresh under cold water.  Drain well.  Cool.
  2. Meanwhile, place Perry, 2 cups water, peppercorns, bay leaves, ginger and thyme in a large, deep frying pan over high heat.  Bring to the boil.  Reduce heat to low.  Add salmon.  Cover.  Simmer gently for 8 to 10 minutes, for medium, or until cooked to your liking.  Remove from heat.  Using a spatula, carefully lift salmon from liquid and transfer to a plate.  Discard poaching liquid.
  3. Make Dressing: Whisk vinegar, oil, dill, mustard and sugar together in a jug.
  4. Place apple, rice, fennel, pear and chives in a large bowl.  Drizzle with 1/2 the dressing.  Season well.  Toss to combine.  Arrange rice mixture and rocket on a serving plate.  Flake salmon, discarding skin, and place on top of rice.  Drizzle with remaining dressing.  Sprinkle with reserved fennel fronds.  Serve.

 

Recipe adapted from taste.com.au

Cranberry Pear Prosecco Cocktail

 

Total Time:   5 mins
Serves:   1

 

Ingredients

  • Chilled ArtWine Prosecco
  • Cranberry juice
  • Pear Juice, we recommend 100% Pear by Paracombe Premium Perry
  • Pear slices

 

Instructions

  1. Fill your flute halfway with chilled prosecco.
  2. With the remaining half of the flute, fill it 1/3 of the way up with cranberry juice, 1/3 of the way up with pear nectar and then add a splash of prosecco to the top.  You’ll need a little space to add the pears, so don’t fill your flute up completely with prosecco.
  3. Add pear slices to the flute, fanning them out slightly

 

Cocktail adapted from adishofdailylife.com

Roasted Pears with Chocolate Sauce and Coffee Ice Cream

 

Preparation and Cooking Time:  40mins
Serves:  4

 

Ingredients

ROASTED PEARS
1/2 vanilla bean
3 tbsp. unsalted butter
2 large firm-ripe pears (1 pound)

CHOCOLATE SAUCE
115g bittersweet chocolate
1 tbsp. unsalted butter
1/4 cup brewed coffee
2 tbsp. milk
1 tbsp. light corn syrup

Instructions

  1. Preheat oven to 205 degrees C.  With tip of knife, scrape seeds from vanilla bean.  Set seeds aside (reserve bean for another use).
  2. In a large ovenproof skillet, melt butter over medium-high heat until golden brown and fragrant.  Stir in vanilla seeds. Add pears, cut-side down, and cook 3 to 5 minutes, or until lightly browned on bottom.  Transfer skillet to oven.  Bake 10 to 15 minutes, or until pears are just tender.  Cool pears in pan to room temperature.
  3. Meanwhile, in a medium microwavable bowl, combine chocolate and butter.  Microwave on medium (50 percent power) 1 1⁄2 minutes; whisk until smooth. In a saucepan, bring coffee, milk, and corn syrup just to a boil.  Whisk coffee mixture into chocolate mixture until smooth.
  4. Serve Roasted Pears with Chocolate Sauce and ice cream.

 

Recipe adapted from delish.com

Millionaire Pear Cocktail

 

Total Time:   5 mins
Serves:   1

 

Ingredients

  • Granulated sugar
  • 1/4 Lemon Bergamot pear, sliced
  • 15mls fresh-squeezed lemon juice
  • 22mls Eau De Vie de Poire Williams by Paracombe Premium Perry
  • 22mls vodka
  • 10mls vanilla-infused simple syrup
  • Mandarin blossom vodka, such as Absolut Mandarin
  • Ice
  • Finely ground fresh black pepper

 

Instructions

  1. Dip the rim of a chilled cocktail glass in sugar and set aside.
  2. In a shaker, muddle pear slices with lemon juice.  Fill with ice, add Eau De Vie, vodka and simple syrup.  Shake well and strain into the sugar-rimmed glass.
  3. Add a float of mandarin blossom vodka and a sprinkle of freshly ground black pepper.

 

Vanilla-Infused Simple Syrup
1 cup granulated sugar
1 cup water
1/2 fresh plump vanilla bean, split and scrape
Bring sugar and water to boil in small pot.
Remove from heat and add the vanilla bean and seeds.
Cover and let sit for 20 minutes. Strain and chill.

 

Cocktail adapted from usapears.org

What is Perry? 

Put simply Perry is to Pears as Cider is to Apples.

Perry is an alcoholic beverage made from fermented pears, similar to the way cider is made from apples.  It has been a common beverage in England for centuries, however not so common in Australia until more recent years.  You will often hear commercial Perry being referred to as ‘Pear Cider’.

Here at Paracombe Premium Perry we use different varieties of eating pears from our family orchard in Paracombe.  Each Perry we produce is unique and distinctly different from the other.

Our Shed Door now offers Tasting Paddles, where you can tantalize your taste buds with a range of Perry’s, Cider and our Eau de vie.   We also have unique blends on tap that will be rotated, ensuring there will always be something new to try.

If you would like to know more about what happens to produce a golden sparkling Cider or Perry or discover something different please Contact Us to arrange a tour and tasting.