Posts Tagged ‘Bosc Pear’
Pear Cardamom Flip Cocktail
Total Time: 5 mins
- 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
- 1 cup granulated sugar
- 1 cup water
- ½ USA Pear, shaved w/ vegetable peeler
- 1 teaspoon ground cardamom
Instructions – for the syrup
- Bring sugar and water to boil in small pot.
- Remove from heat and add pear and cardamom.
- Cover and let sit for 20 minutes.
- Strain and chill.
Instructions – for the Cocktail
- Dice ¼ of the pear into ¼ inch cubes and place in rocks glass with blueberry liqueur, mint and brandy. Stir to combine.
- 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.
- Add ice cubes to rocks glass with pear cubes.
- 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
- 1L of Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
- 1L of pear juice, we recommend ‘100% Pear’ by Paracombe Premium Perry
- 1 pear, cored
- 1 orange
- 4-5 cinnamon sticks
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon whole cloves
- 1 cup of spiced rum (more or less to your taste)
- Heat up the pear juice in a large pot on the stove over medium-high heat.
- While the pear juice is heating up, cut the pear and orange into 1/2 inch slices.
- Add the pear and orange slices to the warm apple juice.
- Then add the cinnamon sticks, cinnamon, nutmeg, ginger and cloves to the juice.
- Turn the heat to low and let the mixture simmer for 5-10 minutes.
- 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!).
- 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
- 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
- Hot Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
- Cinnamon Sticks For Garnish (optional)
Buttered Rum Batter
- Cream together butter, cinnamon, nutmeg, allspice, sea salt and vanilla, until well combined.
- Add brown sugar and honey. Mix well. Store batter in an airtight container in the refrigerator, until ready to use.
Hot Perry Buttered Rum
- 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
- 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
- Peel the pear and chop into bite size pieces.
- Melt the butter in a small frying pan and add the pears.
- Cook on a low heat until the pears are soft and tender.
- Place the Perry in a small stainless steel saucepan with the sugar, cloves, cinnamon sticks, nutmeg and orange juice.
- Warm slowly on a low heat until the mixture is almost boiling, then lower the heat and keep warm.
- 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
- Chilled ArtWine Prosecco
- Cranberry juice
- Pear Juice, we recommend 100% Pear by Paracombe Premium Perry
- Pear slices
- Fill your flute halfway with chilled prosecco.
- 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.
- 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
- 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
- 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.
- 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.
- 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
- 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
- Pour all of the ingredients into a cocktail shaker filled with ice.
- Shake vigorously until the outside of the shaker is frosted and beaded with sweat.
- Strain into an old-fashioned glass rimmed with sugar and filled with crushed ice.
- 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
- 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
- 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.
- 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.
- 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
- 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
- Position a rack in the center of the oven and heat the oven to 500°F (260°C).
- 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.
- 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.
- 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.
- Slice the pork and serve with the sauce and pears.
Recipe adapted from finecooking.com
Peary Bird Cocktail
Total Time: 3 mins
- 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
- 1. In a cocktail shaker, mix pear, nutmeg and simple syrup.
- Add Eau de Vie, Tuaca and Benedictine. Top with ice.
- Shake vigorously.
- Double strain into a cocktail glass.
- Garnish with flamed orange zest.
Cocktail adapted from thespruce.com