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
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