Posts Tagged ‘Packham Pears’
Pork sausages with Perry lentils
Preparation and Cooking Time: 60mins
2 cups (400g) green lentils, rinsed, drained
2 tbs olive oil
8 thick pork sausages
2 onions, finely chopped
3 garlic cloves, crushed
1 Beurre Bosc pear, peeled, cored, cut into 1cm pieces
1 small bunch thyme
1 bay leaf
1 1/3 cups Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
1 1/3 cups (330ml) Massel chicken style liquid stock
1 celery stalk, finely chopped
Sour cream, to serve (optional)
- Cook the lentils in a saucepan of boiling water for 15-20 minutes until tender. Drain, then set aside until needed.
- Meanwhile, heat 1 tbs oil in a large frying pan over medium-low heat. Cook the sausages, turning, for 6-8 minutes until browned. Transfer to a plate and set aside.
- Heat the remaining 1 tbs oil over medium-low heat. Add onion and garlic, then cook for 2 minutes or until softened.
- Increase heat to medium, add the pear, thyme and bay leaf, then season. Cook for a further 3-4 minutes until soft.
- Add the Perry and stock, then bring to a simmer and cook for 7-8 minutes until liquid is slightly reduced.
- Return the sausages to the pan with the celery and lentils, then cook for 4-5 minutes until warmed through.
- Ladle lentil mixture among serving plates and top with the sausages.
- Serve with sour cream, if desired.
Recipe adapted from taste.com.au
Pork and fennel pie filling with Perry
Preparation and Cooking Time: 1hr 55mins
750g Australian Pork Belly Roast Boneless, rind removed, cut into 3cm pieces
1 tablespoon olive oil
1 leek, pale section only, thickly sliced
1 brown onion, cut into wedges
1 large fennel, trimmed reserving fronds, cut into wedges
2 garlic cloves, crushed
1 teaspoon ground fennel or fennel seeds
1/4 cup (35g) plain flour
1 tablespoon Dijon mustard
375ml of dry Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
1 cup (250ml) chicken stock
1 lemon, zested, juiced
1/4 cup chopped flat-leaf parsley
Preheat oven to 140°C. Heat a large flameproof casserole pan over medium heat. Cook the pork, in 2 batches, turning occasionally, for 5 mins or until brown all over. Transfer to a bowl.
Add oil to the pan. Cook leek, onion, fennel and garlic, stirring, for 5 mins or until onion softens. Add ground fennel or fennel seeds. Cook, stirring, for 1 min or until aromatic. Add flour. Cook, stirring, for 1 min. Return pork to pan. Stir in mustard, Perry and stock. Bring to the boil. Add lemon zest and lemon juice. Cover and bake, stirring occasionally, for 1½ hours or until pork is very tender.
Chop reserved fennel fronds. Add to pan with the parsley. Season. Set aside to cool. Freeze the pie filling in airtight containers for up to 3 months, if desired.
If using a slow cooker – Add browned pork to the slow cooker with remaining ingredients except fennel fronds and parsley. Cook for 4 hours on high (or 6 hours on low).
Recipe adapted from taste.com.au
Roasted Pears with Chocolate Sauce and Coffee Ice Cream
Preparation and Cooking Time: 40mins
1/2 vanilla bean
3 tbsp. unsalted butter
2 large firm-ripe pears (1 pound)
115g bittersweet chocolate
1 tbsp. unsalted butter
1/4 cup brewed coffee
2 tbsp. milk
1 tbsp. light corn syrup
- Preheat oven to 205 degrees C. With tip of knife, scrape seeds from vanilla bean. Set seeds aside (reserve bean for another use).
- In a large ovenproof skillet, melt butter over medium-high heat until golden brown and fragrant. Stir in vanilla seeds. Add pears, cut-side down, and cook 3 to 5 minutes, or until lightly browned on bottom. Transfer skillet to oven. Bake 10 to 15 minutes, or until pears are just tender. Cool pears in pan to room temperature.
- Meanwhile, in a medium microwavable bowl, combine chocolate and butter. Microwave on medium (50 percent power) 1 1⁄2 minutes; whisk until smooth. In a saucepan, bring coffee, milk, and corn syrup just to a boil. Whisk coffee mixture into chocolate mixture until smooth.
- Serve Roasted Pears with Chocolate Sauce and ice cream.
Recipe adapted from delish.com
Millionaire Pear Cocktail
Total Time: 5 mins
- Granulated sugar
- 1/4 Lemon Bergamot pear, sliced
- 15mls fresh-squeezed lemon juice
- 22mls Eau De Vie de Poire Williams by Paracombe Premium Perry
- 22mls vodka
- 10mls vanilla-infused simple syrup
- Mandarin blossom vodka, such as Absolut Mandarin
- Finely ground fresh black pepper
- Dip the rim of a chilled cocktail glass in sugar and set aside.
- In a shaker, muddle pear slices with lemon juice. Fill with ice, add Eau De Vie, vodka and simple syrup. Shake well and strain into the sugar-rimmed glass.
- Add a float of mandarin blossom vodka and a sprinkle of freshly ground black pepper.
Vanilla-Infused Simple Syrup
1 cup granulated sugar
1 cup water
1/2 fresh plump vanilla bean, split and scrape
Bring sugar and water to boil in small pot.
Remove from heat and add the vanilla bean and seeds.
Cover and let sit for 20 minutes. Strain and chill.
Cocktail adapted from usapears.org
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
Total Time: 3 mins
- 45mls Gin by Applewood Distillery
- 45mls Eau de Vie by Paracombe Premium Perry
- 15mls Blue Curacao
- 15mls Dry Vermouth
- Dash of Orange Bitters
- Pour the Gin, Eau de Vie, Blue Curacao and Dry Vermouth into a cocktail shaker with ice.
- Shake well.
- Strain into a well-chilled cocktail glass.
- Add a dash of orange bitters.
Cocktail adapted from thespruce.com
Pear and Eau de Vie Cocktail
Total Time: 30 mins
- 1 ripe pear
- 1 lemon juiced
- 75ml Eau de Vie by Paracombe Premium Perry
- 25ml hazelnut liqueur
- handful of ice
- 500ml basket pressed pear juice by Paracombe Premium Perry
- Put the pear through a spiralizer to create long spaghetti-like strands. If you don’t have a spiralizer, slice the pear into thin ribbons with a vegetable peeler, then cut the ribbons into thinner strips.
- Line up 4 tumblers and put 3-4 strands of pear in each one. Divide the lemon juice between the glasses to coat the pear strands and stop them discolouring while you make the cocktail.
- Pour the Eau de Vie and hazelnut liqueur into a cocktail shaker. Add a handful of ice and shake until the outside of the cocktail shaker starts to frost, then strain into the glasses. Top with the pressed pear juice divided between the 4 glasses.
Cocktail adapted from bbcgoodfood.com
The Autumn Pear
Total Time: 5mins
- 60mls bourbon
- 30mls cardamom clove syrup
- 45mls Perry, we recommend ‘Perfect 5’ by Paracombe Premium Perry
- 22mls lemon juice
- 3-4 drops of bitters
- Cinnamon and sugar mixed together for rimming
- Combine all ingredients in a shaker and stir to combine.
- Pour over ice in cinnamon sugar rimmed glass.
Cocktail adapted from gastronomblog.com