Posts Tagged ‘New Years Eve’
Pear and Cranberry Cocktail
Total Time: 1hr 50mins
Serves: 6
Ingredients
- 1 1/2 cups (170 g) cranberries
- 1/2 ripe pear (Bartlett or Anjou), peeled + chopped (1 cup or 160 g)
- 2 tsp orange zest
- 2 Tbsp (30 ml) water
- 2 Tbsp (30 ml) maple syrup + more to taste (or sweeten with stevia to taste, plus more to taste)
- 750mls of Dry Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
Instructions
- To prepare fruit compote/reduction, preheat oven to 400 degrees F (204 C) and add cranberries, pear, orange zest, water and maple syrup to small baking dish. Toss to combine.
- Bake for 20-22 minutes or until the fruit is bubbly and most of the cranberries have burst. Transfer mixture to a food processor or small blender and blend/mix on high until a compote consistency is reached. If needed, add more water to thin.
- Taste and adjust flavor as needed, adding more orange zest for citrusy flavor or maple syrup for sweetness.
- To remove any residual pulp and give the puree a smoother texture, work through a fine mesh strainer/sieve and into a serving container/jar. This is an optional step that makes the cocktail easier to mix.
- Transfer the compote to the refrigerator to chill – about 30 minutes to 1 hour or until cool to the touch.
- To serve, add about 2 Tbsp of the compote into serving glasses (champagne flutes are ideal). Top with a bit of Perry. Then use a spoon or stirrer to blend the two together. This will help the fruit mix with the Perry more seamlessly.
- Top with more Perry until the flutes or glasses are 3/4 full. Enjoy immediately! You will likely have leftover compote, which will keep for 1-2 weeks in the refrigerator.
Cocktail adapted from minimalistbaker.com
Pear Ginger Spinach Detox Juice
Happy New Year Perry lovers! There’s no doubt you all spent the Holiday Season over-indulging in all things delicious, so for our first Friday Shake Up for 2015 we’re bringing you a detox juice!
This delicious detoxifying pear, ginger and spinach green juice is perfect for the morning after, so you can get stuck into 2015 minus the hangover!
Total time: 5 minutes
Serves: 2
Ingredients
- 1 large cucumber, roughly chopped
- 2 ripe pears, roughly chopped
- 1 cup packed baby spinach
- 1-inch piece of fresh ginger
- ½ a lemon
Instructions
- Add all the ingredients to a juicer or blender and combine until desired consistency is achieved.
- Stir then divide evenly between two glasses.
- Enjoy!
Recipe and photo courtesy of: Hello Natural
Ginger Pear Bellini
Now that Santa’s left town it’s time to party, and if there’s one day to do a beverage right it’s New Year’s Eve! It’s not too late to stock up on Perry from our online shop, or for something a little different, try this Ginger Pear Bellini.
Serves: 4
Ingredients
- 1 ripe pear
- ½ cup water
- ½ cup sugar
- 4-inch piece of fresh ginger, quartered
- Champagne
Instructions
- Puree pear in a food processor and set aside.
- Combine the water, sugar and ginger in a small saucepan. Bring to boil and stir until sugar is dissolved. Cover, turn the heat off and let it sit for 30 minutes.
- Remove ginger pieces, pour the syrup into the pear puree, stir, cover and refrigerate until cold.
- Once cold, spoon about two tablespoons of the puree mixture into a champagne flute, top with champagne and enjoy!
- Cheers & Happy New Year!
Recipe and photo courtesy of: Hello Natural
