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
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