Bosc Pear

Foodie Friday! Chocolate and Pear Tart

Chocolate and Pear Tart

Preparation Time: 30mins
Cooking Time: 40mins
Serves: 4

Ingredients

75g (1/3 cup) caster sugar
2 tablespoons Dutch cocoa
80g pecans
50g dark chocolate (50% cocoa solids), finely chopped
80g cold unsalted butter, finely chopped
1 egg
375g packet All Butter Puff Pastry
2 firm William Bartlett pears
2 teaspoons plain flour
1 teaspoon vanilla bean paste
2 tablespoons icing sugar
Double cream, to serve

Instructions

Process 55g (1/4 cup) caster sugar, cocoa and pecans in a food processor until pecans are finely ground. Add chocolate, 60g butter and egg, and process until mixture forms a paste.
Preheat oven to 220C and line an oven tray with baking paper. Place pastry on tray. Using a 24cm cake pan as a guide, cut out a 24cm round from pastry. Place a 21cm cake pan in the centre of the round, and, using it as a guide, score a 21cm round in pastry to create a border. Freeze tart base until needed.
Quarter pears, then core and cut lengthwise into 3mm-thick slices. Place flour, remaining 1 tablespoon caster sugar and pears in a bowl. Spoon over the vanilla, then, using your hands, toss to coat.
Spread chocolate mixture over pastry within scored round. Place similar-sized pieces of pear, tightly overlapping, over chocolate mixture (you will have some leftover pear). Melt the remaining 20g butter and brush over the pears. Bake tart for 15 minutes, then reduce oven to 190C and bake, covering loosely with foil if the pastry is over-browning, for a further 25 minutes or until pastry is dark golden and puffed. Set tart aside for 10 minutes to cool.
Dust tart heavily with icing sugar, then, using a kitchen blowtorch, caramelise pears. Serve the tart warm or at room temperature with double cream.

Recipe sourced from Taste.com.au

By admin|2025-06-26T21:54:25+09:30May 12, 2016|Foodie Friday|Comments Off

Foodie Friday! Upside-Down Pear Pudding

Upside-Down Pear Pudding

Preparation Time: 25 mins
Cooking Time: 1 hour
Serves: 6

Ingredients

2 tablespoons golden syrup
3 ripe pears
1 cup blackberries or raspberries
1⁄2 cup reduced-salt butter
1⁄2 cup firmly packed dark brown sugar
2 eggs, beaten
1 1⁄3 cups self-raising flour
finely grated rind of 1 small orange
2 tablespoons low-fat milk, or as needed
Greek-style yogurt to serve (optional)

Instructions

Preheat the oven to 350°F (180°C). Grease a deep 20 cm (8 in.) round cake pan and line the bottom with baking paper.
Heat the golden syrup gently in a small saucepan until it is runny, then pour it over the bottom of the pan. Peel, halve and core the pears. Arrange them, cut side down and in one layer, around the bottom of the pan. Scatter over the blackberries or raspberries.
Place the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy. Gradually add the eggs and beat well. Fold in the flour, orange rind and 2 tablespoons milk with a large metal spoon to give a soft, dropping consistency. Add a little more milk if needed. Spoon the sponge mixture evenly over the fruit in the pan and level the surface.
Bake for 50–60 minutes or until risen and golden-brown. If the pudding seems to be browning too much toward the end of the cooking time, cover loosely with aluminum foil.
Leave to cool in the pan for about 10 minutes, then place an inverted serving plate on top. Turn the pan and plate over, holding them firmly together, so the pear pudding falls out onto the plate. Serve warm, cut into wedges, with yogurt, if desired.

Recipe adapted from Best Health Mag

By admin|2025-06-26T21:54:25+09:30March 17, 2016|Foodie Friday|Comments Off

Friday Shake Up! Perry, Cranberry and Ginger Punch

Perry, Cranberry and Ginger Punch

Total Time: 5 mins
Serves: 4

Ingredients

1/3 cup fresh cranberries
2 tablespoons sugar
1 1/2 cups Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
2/3 cup chilled ginger beer, we recommend ‘ROOT.E.D.’ by Paracombe Premium Perry
2 tablespoons fresh lemon juice
1/4 cup plus 3 tablespoons gin, if desired

Instructions

Muddle cranberries with sugar in a pitcher. Add Perry, ginger beer, lemon juice and gin if desired.
Divide among 4 glasses.
Serve chilled or over ice.

Recipe adapted from Martha Stewart

By admin|2025-06-26T21:54:25+09:30March 10, 2016|Friday Shake Up!|Comments Off

Friday Shake Up! In the Trees Cocktail

In the Trees Cocktail

Total Time: Less than 5mins
Serves: 1

Ingredients

22mls Paracombe Premium Perry Eau de vie de Poire Williams
15mls Rosemary Simple Syrup
45mls Gin
3 dashes Grapefruit Juniper Bitters

Instructions

Combine everything in a cocktail shaker with ice. Shake.
Strain into a coupe glass and serve. Garnish with fresh rosemary if desired.

Recipe adapted from Autumn Makes and Does.

By admin|2025-06-26T21:54:25+09:30February 12, 2016|Friday Shake Up!|Comments Off

Foodie Friday! Pear-Cardamom Cakes with Perry Icing

Pear-Cardamom Cakes with Perry Icing

Total Time: 1hr
Serves: 24

Ingredients

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

Instructions

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

By admin|2025-06-26T21:54:25+09:30January 7, 2016|Foodie Friday|Comments Off

Foodie Friday! Pork Loin Roast with Pears, Perry and Eau de Vie

Pork Loin Roast with Pears, Perry and Eau de Vie

Total Time: 1hr 30mins
Serves: 8 – 10

Ingredients

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

Instructions

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

By admin|2025-06-26T21:54:25+09:30November 19, 2015|Foodie Friday|Comments Off

Foodie Friday! New England Pear Perry Cake

New England Pear Perry Cake

Total Time: 1hr, 20mins (Prep: 20mins, Cook: 1hr)
Serves: 9

Ingredients

For the 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

Instructions:

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

By admin|2025-06-26T21:54:25+09:30September 17, 2015|Foodie Friday|Comments Off

Foodie Friday! Pears poached in perry, cardamom and chilli syrup with salted caramel sauce

Pears poached in perry, cardamom and chilli syrup with salted caramel sauce

Total Time: 1hr 30mins
Serves: 2

Ingredients
For the poached pears
750ml Paracombe Premium Perry ‘Mysterious One’
175g golden caster sugar
1 inch piece fresh root ginger, peeled and sliced
3 cloves
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

Instructions

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

By admin|2025-06-26T21:54:26+09:30September 3, 2015|Foodie Friday|Comments Off

Friday Shake Up! Pimms Punch

Pimms Punch

Total Time: Less than 30mins
Serves: 1

Ingredients

1 bottle Paracombe Premium Perry ‘Eighty 4’
3 handfuls mixed fruit pieces (such as Orange, Lime, Lemon, Strawberries)
250ml Pimm’s

Instructions

Pour the Perry into a large jug or punch bowl
Add a couple of straws and the mixed fresh fruit pieces, then gently pour the Pimms on top of the cider to create a separate layer.

Recipe adapted from BBC.

By admin|2025-06-26T21:54:26+09:30August 27, 2015|Uncategorized|Comments Off

Foodie Friday! TOURTIÈRE (Québécois Meat Pie)

TOURTIÈRE (Québécois Meat Pie)

Total Time: 1hr 20mins (Prep: 15mins, Cook: 1hr 5mins)
Serves: 8

Ingredients
2½ cups flour
1 tsp. dry mustard powder
½ tsp. lemon zest
½ tsp. kosher salt, plus more to taste
16 tbsp. unsalted butter, cubed and chilled
Juice of 1 lemon
1½ cups finely chopped russet potatoes
2 tbsp. canola oil
700grams ground pork
6 cloves garlic, minced
2 small yellow onions, finely chopped
1 medium carrot, finely chopped
½ cup Paracombe Premium Perry ‘The Berg’
½ tsp. celery seed
½ tsp. ground cloves
½ tsp. ground nutmeg
½ tsp. ground cinnamon
½ tsp. ground ginger
2 bay leaves
Freshly ground black pepper, to taste
1 egg, mixed with 2 tbsp. milk, for egg wash

Instructions

Whisk together flour, mustard, zest and salt in bowl; add butter and using your fingers, rub mixture until pea-size crumbles form. Add lemon juice and 7 tbsp. ice-cold water and stir with a fork until dough just comes together. Transfer to a work surface and form into a ball; halve and form each half into a disk. Wrap disks in plastic wrap and refrigerate for 1 hour.
Meanwhile, bring a 4L saucepan of water to a boil; add potatoes and cook until tender, about 6 minutes. Drain, and mash until smooth; set aside. Heat oil in a 4L. saucepan over medium-high heat. Add pork and cook, stirring, until no longer pink, about 4 minutes. Add garlic, onions and carrot, and cook, stirring, until soft and pork is well browned, about 20 minutes. Add Perry, celery seed, cloves, nutmeg, cinnamon, ginger, bay leaves and pepper, and cook until all liquid is evaporated, about 3 minutes. Remove from heat, and stir in mashed potatoes; let filling cool completely.
Heat oven to 400°. Place 1 dough disk on a lightly floured work surface and using a rolling pin, roll until ¼ inch thick. Transfer to a 9 inch pie dish and let excess hang over edge; pour filling into pie dish and smooth top. Roll remaining dough disk until ¼ inch thick and place over filling. Trim dough sheets to within 1 inch of edge of pie dish, fold edge underneath itself and crimp with your fingers or a fork, if you like. Brush with egg wash and using a paring knife, cut four 2 inch slits in the top of the pie. Bake until pastry is golden brown and filling is heated through, about 50 minutes.

Recipe adapted from SAVEUR

By admin|2025-06-26T21:54:26+09:30August 20, 2015|Foodie Friday|Comments Off