Posts Tagged ‘Bosc Pear’

Pear Cardamom Flip Cocktail

Total Time:   5 mins
Serves:   1

 

Ingredients

  • 1 ripe Pear, divided
  • 8 medium sized mint leaves
  • 1 teaspoon blueberry liqueur
  • 1 teaspoon Eau De Vie de Poire Williams by Paracombe Premium Perry
  • 2 dashes orange bitters
  • 22mls pear-cardamom syrup (see recipe below)
  • 44mls light rum
  • 22mls fresh squeezed lemon juice
  • 7mls fresh ginger juice
  • 1 large egg white
  • Ice

           Pear-Cardamom Syrup

  • 1 cup granulated sugar
  • 1 cup water
  • ½ USA Pear, shaved w/ vegetable peeler
  • 1 teaspoon ground cardamom

 

Instructions – for the syrup

  1. Bring sugar and water to boil in small pot.
  2. Remove from heat and add pear and cardamom.
  3. Cover and let sit for 20 minutes.
  4. Strain and chill.

Instructions – for the Cocktail

  1. Dice ¼ of the pear into ¼ inch cubes and place in rocks glass with blueberry liqueur, mint and brandy.  Stir to combine.
  2. Cut another ¼ of pear into large chunks.  Put in shaker and add bitters and pear-cardamom syrup. Muddle until pear is completely broken down.  Add rum, lemon juice, ginger juice and egg white.  Fill with ice and shake for 30 seconds.
  3. Add ice cubes to rocks glass with pear cubes.
  4. Strain cocktail into glass and garnish by standing a paper-thin slice of pear in froth.

 

Cocktail adapted from usapears.org

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

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

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

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

Perry Roasted Pears and Cider Poached Apples

 

Preparation and Cooking Time:  1 hr
Serves:  4

 

Ingredients

  • 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

 

Instructions

  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 foodandwine.com

Tuscan Pear Cocktail

 

Total Time:   3 mins
Serves:   1

 

Ingredients

  • 45mls Eau De Vie de Poire Williams by Paracombe Premium Perry
  • 25mls limoncello
  • 25mls ginger liqueur
  • 15mls simple syrup
  • 45mls orange juice
  • Garnish: mint leaves
  • Garnish: dried pears

 

Instructions

  1. Pour all of the ingredients into a cocktail shaker filled with ice.
  2. Shake vigorously until the outside of the shaker is frosted and beaded with sweat.
  3. Strain into an old-fashioned glass rimmed with sugar and filled with crushed ice.
  4. Garnish with mint leaves and dried pears.

 

Cocktail adapted from thespruceeats.com

Vanilla and Pear Panna Cottas with Spiced Ginger Cookies

 

Preparation and Cooking Time:  4hrs
Serves:  12

 

Ingredients

  • 3 cups whole milk
  • 3 cups heavy cream
  • 3/4 cup plus 3 tablespoons sugar
  • 2 plump vanilla beans, split and seeds scraped
  • 3 cinnamon sticks, cracked
  • 4 teaspoons powdered unflavored gelatin (from 2 envelopes)
  • 3 cups Pear Juice, we recommend ‘100% Pear Juice’ by Paracombe Premium Perry
  • Spiced Ginger Cookies, for serving

 

Instructions

  1. In a large saucepan, combine the milk with the cream, 3/4 cup of the sugar, the vanilla beans and seeds and cinnamon sticks and bring to a simmer.  Remove from the heat, cover and let stand for 30 minutes.  Strain the mixture through a fine sieve and return it to the saucepan.
  2. In a small bowl, sprinkle 3 teaspoons of the gelatin over 1/4 cup of cold water and let stand until softened, about 2 minutes.  Scrape the gelatin into the saucepan and whisk until dissolved.  Transfer the mixture to a pitcher and pour about 1/2 cup into each of 12 small glasses.  Refrigerate until chilled, at least 4 hours.
  3. In a clean saucepan, boil the pear juice with the remaining 3 tablespoons of sugar until reduced to 1 1/2 cups, about 15 minutes.  Sprinkle the remaining 1 teaspoon of gelatin over 1 tablespoon of water and let stand until softened, about 2 minutes.  Whisk the gelatin into the pear juice mixture until dissolved.  Transfer the mixture to a pitcher and let cool completely (but don’t let the gelatin set), about 30 minutes.  Gently pour 2 tablespoons of the pear juice into each panna cotta over an inverted spoon and refrigerate until set, at least 2 hours.  Serve with the Spiced Ginger Cookies.

 

Recipe adapted from foodandwine.com

Pork Tenderloin with Pears and Perry

 

Preparation and Cooking Time:  40mins
Serves:  4

 

Ingredients

  • 600g pork tenderloin, trimmed
  • 1 tsp. olive oil
  • Kosher salt and freshly ground black pepper
  • 30g unsalted butter
  • 2 firm-ripe Beurre Bosc pears, each peeled, cored, and cut into 8 wedges
  • 1/2 cup finely chopped shallots
  • 2 Tbs. sherry vinegar
  • 2/3 cup Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • 3 Tbs. heavy cream, Tweedvale Pure Double Cream works a treat
  • 1-1/2 tsp. Dijon mustard
  • 2 tsp. fresh thyme, minced

 

Instructions

  1. Position a rack in the center of the oven and heat the oven to 500°F (260°C).
  2. Pat the pork dry, rub it with the oil, and season generously with salt and pepper.  Heat a heavy-duty 12 inch skillet over medium-high heat until very hot, and then sear the pork on all sides until golden brown, about 6 minutes total.  Transfer to a small rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part registers 140°F (60°C), 10 to 15 minutes.  Transfer the pork to a cutting board, tent with foil, and let rest for 5 minutes.
  3. Meanwhile, melt half the butter in the skillet over medium-high heat.  Add the pears in a single layer and cook, flipping once, until just tender and lightly browned, about 3 minutes per side.  Transfer to a plate and keep warm.
  4. Add the remaining butter and the shallots to the skillet and cook, stirring, over medium heat until the shallots are just beginning to turn golden, 2 to 3 minutes.  Add the vinegar and stir, scraping up any brown bits.  Add the perry and cook until slightly reduced, 2 to 3 minutes.  Whisk in the heavy cream, mustard, and thyme and cook until slightly thickened, about 3 minutes. Season to taste with salt and pepper.
  5. Slice the pork and serve with the sauce and pears.

 

Recipe adapted from finecooking.com

Peary Bird Cocktail

 

Total Time:   3 mins
Serves:   1

 

Ingredients

  • 3 barspoons of diced pear
  • 45mls of Eau de Vie by Paracombe Premium Perry
  • 15mls Tuaca
  • 15mls Benedictine
  • 10mls simple syrup
  • Pinch of ground nutmeg
  • Orange peel for garnish

 

Instructions

  1. 1. In a cocktail shaker, mix pear, nutmeg and simple syrup.
  2. Add Eau de Vie, Tuaca and Benedictine.  Top with ice.
  3. Shake vigorously.
  4. Double strain into a cocktail glass.
  5. Garnish with flamed orange zest.

 

Cocktail adapted from thespruce.com