Posts Tagged ‘Paracombe Premium Perry’

Creamy Pumpkin Risotto


Cooking Time:   1 hourresizer
Serves:  4



  • 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



  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

Perfect Storm Cocktail


Total Time:   5 minsmld103228_0907_stormy_xl
Serves:   1



  • 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




  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

Maple-Bourbon Perry


Total Time:   5 minsmaple-bourbon-cider-med107742_vert
Serves:   4



  • Ice
  • 180mls Bourbon
  • 4 teaspoons fresh lemon juice
  • 2 teaspoons pure maple syrup
  • 1 cup Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • Cayenne pepper




  1. Fill four glasses and a cocktail shaker with ice.  To shaker, add bourbon, lemon juice, maple syrup and Perry.  Shake vigorously.  Strain into glasses and top each with a pinch of cayenne pepper, if desired.


Recipe adapted from Martha Stewart

Upside-Down Pear Pudding


Preparation Time:   25 minsupsidedownpearpudding_18
Cooking Time:   1 hour
Serves:  6



  • 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)



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Perry, Cranberry and Ginger Punch


Total Time:   5 minsmd104918_1009_cgpunch4_l_hd
Serves:   4



  • 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



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


Recipe adapted from Martha Stewart

Pear and Cinnamon Muffins


Time:  30minsIMG_7091[1]



  • 150g Self-Raising Flour (Gluten Free)
  • 75g Almond Meal
  • 1 teaspoons baking powder (Gluten Free)
  • 90g Unsalted Butter
  • 3 Eggs
  • 4 small Pears (Duchess/Williams)
  • 2 tsp Ground Cinnamon


  1. Set your oven to 190°C (375°F) and line a muffin tray with paper cases or butter.
  2. Peel and dice the pears into approx. 1cm cubes and add to a saucepan with the cinnamon.  Cover with water and bring to the boil.  Simmer until the water has minimised to about 4 tablespoons (pears should be just soft).
  3. Place the butter into a bowl and add the pears.  Stirring until the butter has melted and pears coated.
  4. Beat the eggs in a separate bowl before adding to the mixture.
  5. Add the flour and almond meal, using a spatula, fold the the mixture together.
  6. Spoon the mixture into the cases and bake for 10-15 minutes.

Garden Mule Cocktail


Total Time:   7 minsgarden-moscow-mule-Slide1
Serves:   1



  • 4 slices cucumber
  • 16 blueberries
  • 6 mint leaves, plus a sprig for garnish
  • 60mls vodka
  • 30mls lime juice
  • ½ cup ginger beer – we recommend ‘Root.E.D.’ by Paracombe premium
  • Perry
  • 1 piece candied ginger



  1. Put the cucumber, 8 blueberries and mint leaves in the bottom of a cocktail shaker.  Muddle until crushed and juicy.  Add a handful of ice, vodka and lime.  Cover shaker and shake for about 15 seconds, until the shaker develops a nice coat of condensation on the outside.
  2. Fill a Moscow mule mug with ice.  Strain the liquid from the shaker into the mug.  Top with ginger beer and 4 blueberries.  Thread 4 more blueberries and a piece of candied ginger onto a toothpick. Garnish with a sprig of mint and the toothpick of berries and ginger.


Recipe adapted from Something New for Dinner

Pear & Perry Pancakes with Caramel Pear Syrup




  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 310ml Greek Blended Vanilla Yogurt
  • 1 cup Perry (we recommend ‘Perfect 5’ by Paracombe Premium Perry)
  • 2 eggs, separated


Caramel Pear Syrup

  • ¼ cup butter
  • ¼ – ½ cup Perry
  • 1 cup brown sugar




To make the pancakes:

  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.  In another bowl, combine the yogurt, Perry and egg yolks.  Combine the wet ingredients with the dry ingredients and mix just until combined.
  2. In another bowl, beat the egg whites until stiff peaks form.  Add ¼ of the egg whites into the pancake batter and stir in to lighten up the mixture.  Add in the remaining whites and fold in, just until combined.
  3. Heat a frying pan over medium heat.  Spray with nonstick cooking spray or melt a small amount of butter on the frying pan.  Pour batter by ¼-cupfuls onto the hot frying pan.  Cook until browned, then flip and cook on the second side.

To make the syrup:

  1. In a small saucepan, melt the butter.  Add in the Perry, then stir in the brown sugar.  Cook, whisking until it comes to a boil.  Boil for one minute, whisking constantly.  Serve warm.

*Using less Perry will result in a thicker syrup, but using more cider will result in a smoother syrup.

Recipe adapted from Taste and Tell

In the Trees Cocktail


Total Time:   Less than 5minsdouglas-fir-eau-di-vie-cocktail-1015x1024
Serves:   1



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



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


Recipe adapted from Autumn Makes and Does.

Perry Jelly Candy



  • 50g powdered fruit pectin
  • 1 cup sugar
  • 1 cup light corn syrup
  • 3/4 cup perry – we recommend ‘The Berg’ by Paracombe Premium Perry
  • 1/4 teaspoon baking soda
  • extra sugar for dredging



Warning: this is a two day project.

  1. Oil a flat sided loaf pan.
  2. Whisk together pectin, perry and baking soda in small pan.  Cook on high heat.  At the same time, bring the sugar and corn syrup to a rolling boil, stirring occasionally.  When it reaches boiling, add the pectin/perry mixture.  Cook for about 1 additional minute stirring constantly.
  3. Pour into the prepared pan and allow to cool, loosely covered with plastic wrap, overnight.
  4. The next day invert the pan on to a plate full of sugar.  If you have trouble unmolding the candy, use a knife to loosen it from the perimeter of the pan and carefully slide your fingers underneath the candy to gently peel the candy out of the pan.
  5. Press both sides of the candy into the sugar.
  6. Use a pizza cutter to cut the candy into 1/4 inch slices, then cut each slice into cubes.  Roll each cube in sugar.

Recipe adapted from Coconut and Lime