Packham Pears

Friday Shake Up! Apple and Pear Christmas Cocktail

apple-and-pear-christmas-cocktailApple and Pear Christmas Cocktail

 

Total Time:   5mins
Serves:   6

 

Ingredients

  • 330mls Pear Juice, we recommend ‘100% Pear Juice’ by Paracombe Premium Perry (chilled)
  • 2 cups Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry (chilled)
  • 3 cups sparkling wine, we recommend Kersbrook Hill Wines ‘Cuvée’

 

Instructions

  1. Combine juice and cider.  Stir.
  2. Slowly add sparkling wine and serve chilled.

 

Cocktail adapted from yummly.com

By |2025-06-26T21:54:24+09:30December 8, 2016|Friday Shake Up!|Comments Off on Friday Shake Up! Apple and Pear Christmas Cocktail
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Friday Shake Up! Apples and Pears Cocktail

Apples and Pears Cocktailapples-and-pears-cocktail

 

Total Time:   5mins
Serves:   1

 

Ingredients

  • 45mls Vodka
  • 45mls Pear juice, we recommend ‘100% Pear Juice’ by Paracombe Premium Perry
  • 22mls Vanilla-Nutmeg Syrup
  • 15mls Fresh lime juice
  • 5 dashes Angostura bitters
  • 30mls Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry

 

Instructions

  1. Add all the ingredients except the cider to a shaker and fill with ice.
  2. Shake well and strain into a double Old Fashioned glass filled with fresh ice.
  3. Top with the cider and garnish with an apple slice and a sprinkle of grated nutmeg.

 

Cocktail adapted from liquor.com

By |2025-06-26T21:54:24+09:30November 24, 2016|Friday Shake Up!|Comments Off on Friday Shake Up! Apples and Pears Cocktail
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Friday Shake Up! Fresh Pear Cocktail

Fresh Pear Cocktailfresh-pear-cocktail

 

Total Time:   5mins
Serves:   2

 

Ingredients

  • 1/3 cup fresh pear juice, we recommend ‘100% Pear Juice’ by Paracombe Premium Perry
  • 2 tablespoons citrus-infused vodka
  • 1 tablespoon pomegranate juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon agave syrup (or sugar syrup)
  • 3 tablespoons Apple Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • Pear slices (optional)

 

Instructions

  1. Combine pear juice, vodka, pomegranate juice, lime juice and agave syrup in a martini shaker with ice; shake.
  2. Strain about 3 tablespoons of the vodka mixture into each of 2 martini glasses.
  3. Top each serving with 1 1/2 tablespoons cider.  Garnish with pear slices, if desired.

 

Cocktail adapted from Yummly.com

By |2025-06-26T21:54:24+09:30November 11, 2016|Friday Shake Up!|Comments Off on Friday Shake Up! Fresh Pear Cocktail
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Foodie Friday! Perry Glazed Meatballs

Perry Glazed Meatballsperry-glazed-meatballs

 

Preparation and Cooking Time:  35 mins
Yield:  20 meatballs

 

Ingredients

Meatballs:

  • 700g ground turkey mince
  • 3 garlic cloves, minced
  • 1/3 cup shredded pear
  • 3 tbs. onion, finely diced
  • 1/3 cup bread crumbs
  • 1/2 tsp. cayenne
  • 1 tsp. salt
  • 1/2 tsp. pepper

Glaze:

  • 1 cup Perry – we recommend ‘The Berg’ by Paracombe Premium Perry
  • 1/4 cup low-sodium soy sauce
  • 1 tsp. freshly grated ginger
  • 1 tbs. butter
  • 3 tbs. brown sugar
  • 1 tsp. red pepper flakes
  • 1 tbs. chili garlic sauce
  • 1 1/2 tsp. cornstarch
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup chopped spring onions

 

Instructions

Meatballs:

  1. Preheat oven to 400 degrees F.
  2. In a large bowl add all of the ingredients. Mix to combine.  Roll into 1-inch balls.  Place the meatballs on a cookie grate on top of an aluminum foil lined baking sheet.  Bake for 20 minutes.

Glaze:

  1. In a small bowl add all of the ingredients, except the scallions.  Whisk to combine.
  2. Add the mixture to a large sauté pan over medium heat.  Bring the mixture to a gentle boil and let simmer for 2 minutes until the glaze thickens.  Add the meatballs to the pan and let cook for 1 minute to coat.  Top with chopped spring onions.

Note:  After shredding the pear, place in a paper towel or clean kitchen towel and squeeze out juice.

 

Recipe adapted from onesweetmess.com

By |2025-06-26T21:54:24+09:30November 4, 2016|Foodie Friday|Comments Off on Foodie Friday! Perry Glazed Meatballs
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Friday Shake Up! Apple and Pear Sangria

Apple and Pear Sangria apple-and-pear-white-sangria-6

 

Total Time:   4hrs 15mins
Serves:   4

 

Ingredients

  • 2 bottles of Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 1/2 cup lemon liqueur
  • Zest of 2 lemons
  • 1/4 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 Granny Smith apple, cored, halved, and thinly sliced
  • 1 Bartlett pear, cored, halved, and thinly sliced
  • 350mls soda water

 

Instructions

  1. In a large pitcher, combine cider, lemon liqueur, lemon zest and sugar.  Stir until sugar dissolves.  Add lemon juice, apple slices and pear slices and mix well.
  2. Place pitcher in refrigerator for 4 hours to chill and allow flavors to blend.  Just before serving, top sangria off with soda water.
  3. You can also strain sangria after chilling to remove lemon zest, if desired.

 

Cocktail adapted from lovegrowswild.com

By |2025-06-26T21:54:24+09:30October 21, 2016|Friday Shake Up!|Comments Off on Friday Shake Up! Apple and Pear Sangria
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Foodie Friday! Flourless Chocolate & Pear Cake

Flourless Chocolate & Pear Cake

 

Preparation and Cooking Time:  1hrrecipe-image-legacy-id-363651_12
Serves:  8

 

Ingredients

  • 85g butter, plus 1 tbsp extra for tin
  • 85g golden caster sugar, plus extra for tin
  • 85g gluten-free dark chocolate, broken into pieces
  • 1 tbsp brandy
  • 3 egg, separated
  • 85g hazelnuts, toasted and ground in a food processor
  • 4 very ripe pear, peeled, halved and cored
  • icing sugar, for dusting

 

Instructions

  1. Cut a circle of baking parchment to fit the base of a 25cm loose-bottomed tin.  Melt 1 tbsp butter and brush the inside of the tin, then line the base with the parchment and brush again with more butter.  Spoon in 2 tbsp caster sugar, swirl it around to coat the base and sides, then tip out any excess.
  2. Heat oven to 180C/fan 160C/gas 4.  Melt the chocolate and butter in a bowl over a pan of hot water, remove from the heat, stir in the brandy and leave to cool.  Whisk the egg yolks with the sugar in a large bowl until pale and thick; fold into the chocolate with the hazelnuts.
  3. In a separate bowl, with a clean whisk, beat the whites until they reach a soft peak (try not to whisk them too stiffly or you’ll have trouble folding them in).  Stir a spoonful of the whites into the chocolate mix, then carefully fold in the rest of them in 2 additions.  Spoon into the prepared tin.  Level, then arrange the pears over the mixture, cut-side down.  Bake for 40 mins until the pears are soft and the cake is cooked all the way through.  Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely. Dust with icing sugar and serve with crème fraîche.

 

Recipe adapted from bbcgoodfood.com

By |2025-06-26T21:54:24+09:30September 30, 2016|Foodie Friday|Comments Off on Foodie Friday! Flourless Chocolate & Pear Cake
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Foodie Friday! Pork Cutlets with Perry Sauce

Pork Cutlets with Perry Sauce

 

Cooking and Preparation Time:   30minsPork Cutlets
Serves:  4

 

Ingredients

  • 500g baby red potatoes
  • 3 tbsp. canola oil
  • 700g pork cutlets
  • 1 1/4 cups Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
  • 2 tsp Dijon Mustard
  • 6 cups shredded red cabbage
  • 1 Beurre Bosc Pear

 

Instructions

  1. Place potatoes in a medium saucepan, cover with water, and bring to a boil.  Cook for 8 minutes, then drain.
  2. In a non-stick frying pan, heat 1 tablespoon canola oil over medium-high heat.  Add potatoes and cook, stirring until browned, 5 minutes; remove from heat.
  3. Sprinkle cutlets with 1/2 teaspoon salt and 1/4 teaspoon pepper.  In same frying pan, heat 1 tablespoon canola oil over medium-high heat.  Add cutlets; cook until browned all over, 3 minutes.  Remove from skillet.  Add 1 cup of the Perry; increase heat to high and cook until thickened, 2 minutes.  Stir in mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  4. In a second frying pan, heat remaining 1 tablespoon oil over medium-high heat and cook cabbage, pear, 1/2 teaspoon salt, and 1/4 teaspoon pepper until crisp-tender, about 3 minutes.  Pour in remaining 1/4 cup Perry and cook 1 minute.
  5. Place cutlets on plates; spoon sauce over pork.  Serve with potatoes and cabbage.

 

Recipe sourced from delish.com

By |2025-06-26T21:54:24+09:30June 30, 2016|Foodie Friday|Comments Off on Foodie Friday! Pork Cutlets with Perry Sauce
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Foodie Friday! Chocolate and Pear Tart

Chocolate and Pear Tart

 

Preparation Time:   30minschocolate-and-pear-tart-21514_l
Cooking Time:   40mins
Serves:  4

 

Ingredients

 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 |2025-06-26T21:54:25+09:30May 12, 2016|Foodie Friday|Comments Off on Foodie Friday! Chocolate and Pear Tart
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Foodie Friday! Creamy Pumpkin Risotto

Creamy Pumpkin Risotto

 

Cooking Time:   1 hourresizer
Serves:  4

 

Ingredients

  • 1kg butternut pumpkin, peeled, cut into
  • 2cm pieces
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 teaspoon dried chilli flakes
  • 1.5 litres chicken or vegetable stock
  • 50g butter
  • 2 medium (300g) onions, chopped finely
  • 2 cloves garlic, chopped finely
  • 2 cups (400g) arborio rice
  • 1/2 cup (125ml) dry Perry (We recommend ‘Eight 4’ by Paracombe Premium Perry)
  • 1/4 cup fresh sage leaves
  • 1/4 cup (60g) mascarpone or sour cream
  • 1/2 cup (40g) grated parmesan cheese
  • 2 tablespoons pine nuts, toasted

 

Instructions

  1. Preheat the oven to 200°C (180°C fan-forced). 
  2. Combine the pumpkin and 2 tablespoons of the oil in a large baking paper-lined oven tray.  Season with salt; roast for about 25 minutes or until tender and browned lightly.  Sprinkle with chilli.  Reserve 1/4 of the pumpkin; cover to keep warm.
  3. Meanwhile, bring stock to a gentle simmer in a medium saucepan. 
  4. Melt butter in a large heavy-based pan; add onion, cook, stirring, until soft but not coloured.  Add garlic and rice, stir to coat well with onion mixture; cook, stirring for 1 minute.  Add Perry, simmer, uncovered, until liquid has evaporated.
  5. Add 1/2 cup of hot stock to rice mixture; cook, stirring over a medium heat, until the liquid is absorbed.  Continue adding stock, 1/2 cup at a time, stirring between each addition, until half the stock has been added.  Stir in the pumpkin, then continue adding stock, 1/2 cup at a time, stirring between each addition, until all the liquid has been absorbed (this step should take about 20 minutes). 
  6. Heat remaining oil in a small frying pan over a high heat; add sage leaves, fry for about 20 seconds or until crisp.  Remove with a slotted spoon and drain on absorbent paper. 
  7. Remove risotto from heat; stir in the mascarpone or sour cream and parmesan.  Season.  Serve topped with reserved pumpkin, pine nuts and crisp sage leaves. 

    Suitable to freeze. Not suitable to microwave.

 

Recipe adapted from Ninemsn Food

By |2025-06-26T21:54:25+09:30May 5, 2016|Foodie Friday|Comments Off on Foodie Friday! Creamy Pumpkin Risotto
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Friday Shake Up! Perfect Storm Cocktail

Perfect Storm Cocktail

 

Total Time:   5 minsmld103228_0907_stormy_xl
Serves:   1

 

Ingredients

  • 1 vanilla bean
  • 1/2 cup superfine sugar
  • 30mls ginger beer, we recommend ‘ROOT.E.D’ by Paracombe Premium Perry
  • 45mls Perry, we recommend ‘Perfect 5’ by Paracombe Premium Perry
  • 60mls dark rum

 

 

Instructions

  1. Split a vanilla bean lengthwise, scrape out the inside and add it to the sugar, setting aside the pod.  Stir until the sugar is speckled with bits of vanilla.
  2. Dip the rim of a glass in water, then in the sugar to coat.
  3. Mix ginger beer, Perry and rum in a measuring cup.  Pour over ice into glass and garnish with half the vanilla bean.

 

Recipe adapted from Martha Stewart

By |2025-06-26T21:54:25+09:30April 28, 2016|Friday Shake Up!|Comments Off on Friday Shake Up! Perfect Storm Cocktail
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