Perry, Cranberry and Ginger Punch
Total Time: 5 mins
- 1/3 cup fresh cranberries
- 2 tablespoons sugar
- 1 1/2 cups Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
- 2/3 cup chilled ginger beer, we recommend ‘ROOT.E.D.’ by Paracombe Premium Perry
- 2 tablespoons fresh lemon juice
- 1/4 cup plus 3 tablespoons gin, if desired
- Muddle cranberries with sugar in a pitcher. Add Perry, ginger beer, lemon juice and gin if desired.
- Divide among 4 glasses.
- Serve chilled or over ice.
Recipe adapted from Martha Stewart
Pear and Cinnamon Muffins
- 150g Self-Raising Flour (Gluten Free)
- 75g Almond Meal
- 1 teaspoons baking powder (Gluten Free)
- 90g Unsalted Butter
- 3 Eggs
- 4 small Pears (Duchess/Williams)
- 2 tsp Ground Cinnamon
- Set your oven to 190°C (375°F) and line a muffin tray with paper cases or butter.
- Peel and dice the pears into approx. 1cm cubes and add to a saucepan with the cinnamon. Cover with water and bring to the boil. Simmer until the water has minimised to about 4 tablespoons (pears should be just soft).
- Place the butter into a bowl and add the pears. Stirring until the butter has melted and pears coated.
- Beat the eggs in a separate bowl before adding to the mixture.
- Add the flour and almond meal, using a spatula, fold the the mixture together.
- Spoon the mixture into the cases and bake for 10-15 minutes.
Garden Mule Cocktail
Total Time: 7 mins
- 4 slices cucumber
- 16 blueberries
- 6 mint leaves, plus a sprig for garnish
- 60mls vodka
- 30mls lime juice
- ½ cup ginger beer – we recommend ‘Root.E.D.’ by Paracombe premium
- 1 piece candied ginger
- Put the cucumber, 8 blueberries and mint leaves in the bottom of a cocktail shaker. Muddle until crushed and juicy. Add a handful of ice, vodka and lime. Cover shaker and shake for about 15 seconds, until the shaker develops a nice coat of condensation on the outside.
- Fill a Moscow mule mug with ice. Strain the liquid from the shaker into the mug. Top with ginger beer and 4 blueberries. Thread 4 more blueberries and a piece of candied ginger onto a toothpick. Garnish with a sprig of mint and the toothpick of berries and ginger.
Recipe adapted from Something New for Dinner
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