Foodie Friday! Perry Roasted Pears and Cider Poached Apples

Perry Roasted Pears and Cider Poached Apples


Preparation and Cooking Time:  1 hr
Serves:  4



  • 4 semi-ripe Williams pears
  • Confectioners’ sugar, for dusting
  • 2 tablespoons unsalted butter
  • 3/4 cup Perry, we recommend ‘The Berg‘ by Paracombe Premium Perry
  • 1/2 cup Eau De Vie de Poire Williams by Paracombe Premium Perry
  • 1/2 cup Cider, we recommend ‘Appleanche‘ by Paracombe Premium Perry
  • 1 large Fuji apple, cored and sliced 1/8 inch thick
  • Cinnamon, for dusting
  • Sweetened whipped cream, for serving



  1. Preheat the oven to 400°. Quarter and core the pears; dust generously with confectioners’ sugar.  In a large, ovenproof nonstick skillet, melt the butter.  Add the pears, cut sides down, and cook over high heat until richly browned, 10 minutes.
  2. Turn the pears skin sides down.  Pour in the Perry.  Roast the pears in the oven until the pears are tender and the Perry has reduced to a syrup, about 18 minutes. Transfer the pears to a platter.
  3. Meanwhile, add the Eau De Vie de Poire Williams to the skillet and boil for about 3 minutes, scraping up any browned bits from the bottom.  Add the cider and bring to a boil.  Add the apple slices, cover and simmer over low heat, turning once, until the apple slices are translucent, about 5 minutes.  Uncover and simmer until the cider has reduced to a syrup. Spoon the apples into shallow bowls and top them with the pear wedges.  Dust with cinnamon and serve with whipped cream.


Recipe adapted from

By |2019-02-18T15:03:06+10:30October 12, 2018|Foodie Friday|0 Comments

Foodie Friday! Barramundi with Sweet Carrots and Cider Glaze

Barramundi with Sweet Carrots and Cider Glaze


Preparation and Cooking Time:  40mins
Serves:  4



  • 1/2 cup Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 1/2 cup cider vinegar
  • 1 tablespoon unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 700g carrots, peeled and sliced on the diagonal 1/8 inch thick
  • 2 garlic cloves, crushed and peeled
  • 2 rosemary sprigs
  • Salt and freshly ground pepper
  • 1 tablespoon chopped parsley
  • 1 tablespoon vegetable oil
  • Four 170g Barramundi fillets



  1. In a nonreactive saucepan, boil the cider and cider vinegar over high heat until reduced to 2 tablespoons, 15 minutes.  Remove from the heat and stir in the butter.
  2. Meanwhile, in a nonstick skillet, heat the olive oil.  Spread the carrots in an even layer and add the garlic and rosemary.  Cook over moderately high heat, without stirring, for 3 minutes. Reduce the heat to moderate and cook, stirring, until the carrots are just tender and richly caramelized, 5 minutes longer.  Discard the garlic and rosemary.  Season the carrots with salt and pepper.  Stir in the parsley and half of the cider glaze.
  3. In a nonstick skillet, heat the vegetable oil.  Season the fish with salt and pepper and add to the skillet.  Cook over moderately high heat until the fillets are lightly browned, 4 minutes. Turn and cook until the fish is just white throughout, 2 minutes longer.
  4. Transfer the caramelized carrots to plates and set the fish on top.  Drizzle with the remaining cider glaze and serve.


Recipe adapted from

By |2019-02-18T15:03:11+10:30October 26, 2017|Foodie Friday|0 Comments

Foodie Friday! Apple-Glazed Barbecued Baby Back Ribs

Apple-Glazed Barbecues Baby Back Ribs


Preparation and Cooking Time:  4hrs 30mins
Serves:  4



  • 1/2 cup dark brown sugar
  • 4 teaspoons garlic salt
  • 4 teaspoons pure ancho chile powder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon freshly ground white pepper
  • 1/2 cup apple cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 1/4 cup apple jelly, melted
  • 1/4 cup honey
  • 2 racks baby back ribs (about 4 pounds total)
  • 1 cup prepared barbecue sauce



  1. Preheat the oven to 250°.  In a bowl, mix 1/4 cup of the sugar with the garlic salt, chile powder, salt, black pepper, celery salt, cayenne, cinnamon and white pepper.  Transfer 1 tablespoon of the spice mix to a medium bowl and whisk in the cider, apple jelly, honey and the remaining 1/4 cup of sugar.
  2. Pull the membrane off the underside of each rib rack using a towel to grasp the corner.  On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake, meaty side up, for 2 1/2 hours.  Pour the cider mixture over the ribs and turn to coat.  Tightly cover with foil and bake for 1 hour.
  3. Light a grill.  Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing, until glazed, 15 minutes.  Let rest for 10 minutes, then cut between the bones and serve.


Recipe adapted from

By |2019-02-18T15:03:13+10:30October 5, 2017|Foodie Friday|0 Comments


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