Pear Cocktail

Friday Shake Up! Warm Vanilla Perry

Warm Vanilla Perry

 

Total Time:   20 mins
Serves:   6

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Ingredients

  • 6 cups Paracombe Premium Perry ‘The Triumph’
  • 2 tablespoons packed dark-brown sugar
  • 2 whole nutmeg seeds
  • 1 vanilla bean (split and scraped)
  • 6 ounces (3/4 cup) bourbon, if desired
  • Whipped cream
  • Honeyed Walnuts

 

Instructions

  1. Combine Perry, dark-brown sugar, nutmeg seeds and vanilla bean in a medium saucepan.  Gently simmer over medium-low heat for 15 minutes.
  2. Remove from heat and add bourbon if desired.
  3. Remove and discard solids.
  4. Divide among 6 mugs or heatproof glasses and top each with a dollop of whipped cream and a few honeyed walnuts.

 

Recipe adapted from Martha Stewart.

By |2025-06-26T21:54:25+09:30November 5, 2015|Friday Shake Up!|Comments Off on Friday Shake Up! Warm Vanilla Perry
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Friday Shake Up! Perry Floats

Perry Floats

 

Total Time:  2minsApple Cider Float5
Makes:  1

 

Ingredients

Paracombe Premium Perry ‘The Triumph’
Ice cream (can also use dairy free ice cream)
Caramel ice cream topping (can use dairy free caramel sauce)
Cinnamon

 

Instructions

  1. In a glass add two scoops of ice cream.  Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add a pinch of cinnamon on top.
  2. Pour in the Perry until the ice cream is covered.  Then add another scoop of ice cream on top.  Drizzle another spoonful of caramel on top and add another pinch of cinnamon on top of that.
  3. Serve cold with a spoon or straw.

 

Recipe adapted from Whats Cooking Love

By |2025-06-26T21:54:25+09:30October 22, 2015|Friday Shake Up!|Comments Off on Friday Shake Up! Perry Floats
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Friday Shake Up! Orchard Mimosa

Orchard Mimosa

 

Total Time:  2mins155442_0606201_orchardmimosa-thumb-625xauto-164717
Makes:  1 cocktail

 

Ingredients
90mls freshly squeezed orange juice
90mls Perry – Paracombe Premium Perry ‘Eighty 4’
1 teaspoon Domaine de Canton Ginger Liqueur (optional)
Garnish:  Small orange wedge

 

Instructions

  1. Before building the cocktail, make sure the orange juice and Perry are both well chilled.
  2. Pour 90mls of orange juice into Champagne flute.  Add ginger liqueur to the orange juice and stir well.
  3. Tilt the flute on an angle and fill with 90mls Perry.
  4. Gently stir, garnish with orange wedge, and serve immediately.

Recipe adapted from Seriouseats

By |2025-06-26T21:54:25+09:30October 9, 2015|Friday Shake Up!|Comments Off on Friday Shake Up! Orchard Mimosa
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Foodie Friday! Perry, Mustard & Herb Chicken

Perry, Mustard & Herb Chicken

 

Total Time: 40mins (Prep: 5mins, Cook: 35mins)chicken_5
Serves: 4-5

 

Ingredients
1 tbsp olive oil
750g skinless and boneless chicken thighs, cut into large chunks
2 onions, thickly sliced
2 garlic cloves, thinly sliced
400ml ‘Perfect 5’ Paracombe Premium Perry
175g half-fat crème fraîche
2 tbsp wholegrain mustard
small pack parsley, chopped
few thyme sprigs, leaves picked, about ½ tbsp.
cooked rice and Tenderstem broccoli, to serve

 

Instructions

  1. Heat the oil in a large lidded non-stick pan (we used a wide, high-sided frying pan) and cook the chicken for 3-4 mins on each side until browned.  Remove with a slotted spoon, then add the onions to the pan.  Cook for 3 mins, then stir in the garlic and cook for 1 min more.  Pour in the Perry and bring to the boil.  Return the chicken to the pan, cover with a lid and simmer for 10 mins.
  2. After 10 mins, remove the lid and stir in the crème fraîche, mustard and herbs.  Bubble for another 5 mins, then season. Serve with rice and Tenderstem broccoli.

 

Recipe adapted from Good Food magazine, February 2014

By |2025-06-26T21:54:26+09:30July 24, 2015|Foodie Friday|Comments Off on Foodie Friday! Perry, Mustard & Herb Chicken
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Friday Shake Up! Winter Pear, Apple and Cranberry Sangria

Winter Pear, Apple and Cranberry Sangria

 

Total Time: 10 mins prep + chill time

Serves: 4-6

Winter Pear Apple + Cranberry Sangria - Luci's Morsels-7 

Ingredients

  • 1 bottle (750mL) sparkling wine, or try with two bottles of sweet Paracombe Premium Perry
  • 1 cup sparkling water
  • 1/4 cup dark rum
  • 3/4 cup apple juice
  • 2 cinnamon sticks
  • 1 Chamberlain Orchard Bartlett pear, cored, halved, and chopped
  • 1/2 cup fresh cranberries
  • 2 tablespoons sugar

 

Instructions

  1. Chop fruit and combine with cranberries and cinnamon stick in bottom of pitcher.
  2. Combine liquid and cinnamon. Pour over fruit. Stir well.
  3. Chill for a few hours or overnight. Stir again.
  4. Cheers!

 

Recipe adapted from Luci’s Morsels.

Photo by Luci’s Morsels.

 

 

 

 

By |2025-06-26T21:54:26+09:30June 26, 2015|Friday Shake Up!|Comments Off on Friday Shake Up! Winter Pear, Apple and Cranberry Sangria
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Friday Shake Up! Mulled Pear & Ginger

Mulled Pear & Ginger

If you’re not a fan of mulled wine or fancy something different, this deeply spiced pear and rum drink will warm you up nicely this winter.

 

Total Time: 10 minutes Mulled pear & ginger

Serves: 4-6

 

Ingredients

  • 2 litres Chamberlain Orchards Pear juice (Available from Paracombe Premium Perry, if you fancy something different!)
  • 2 thumb-sized Ginger pieces, sliced
  • 2 ripe Josephine pears, sliced
  • 2 cinnamon sticks, plus extra to serve
  • 4 cardamom pods
  • 3 tbsp Light brown sugar
  • Juice of 4 limes, zest of 2
  • 500ml Bacardi Oro, or rum of your choice

 

Instructions

  1. Pour the pear juice into your biggest pan then add the ginger, pears, cinnamon, cardamom and sugar.
  1. Add the zest and juice of the limes, bring everything to the boil and simmer until all of the sugar has dissolved.
  1. Serve warm in glasses or mugs, with a good shot of spiced rum and a cinnamon stick.
  1. Cheers!


Adapted from Jamie Oliver’s Drinks Tube.

 

 

 

By |2025-06-26T21:54:26+09:30June 12, 2015|Friday Shake Up!|Comments Off on Friday Shake Up! Mulled Pear & Ginger
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Friday Shake Up! Pear Sidecar

Pear Sidecar

This sweet (but not too sweet) drink should be made one at a time in a cocktail shaker. Energetic shaking and a proper drink-to-ice ratio is key! Enjoy responsibly this long weekend.

 

Total Time: 10 minutes

Serves: Makes one cocktailpear-crostini-su-1654746-x

 

Ingredients

  • 1/4 cup pear brandy
  • 2 tablespoons unsweetened pear juice
  • 1 tablespoon lemon juice
  • 1 tablespoon simple syrup (see instructions below)
  • 1 or 2 slices fresh pear, about 1/2 inch thick
  • Ice to shake and serve

 

Instructions

  1. To make simple syrup, cook 1/2 cup each sugar and water in a small pan over medium heat until sugar dissolves and mixture turns clear. Cool before using.
  2. Fill a cocktail shaker with ice. Pour brandy, pear juice, lemon juice, and simple syrup over ice.
  3. Cover and shake vigorously for 1 minute.
  4. Strain and pour into a chilled martini glass. Garnish with sliced pear. Serve immediately.
  5. Cheers!

 

Adapted from My Recipes

 

 

 

 

By |2025-06-26T21:54:26+09:30June 5, 2015|Friday Shake Up!|Comments Off on Friday Shake Up! Pear Sidecar
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Friday Shake Up! Apple and Pear White Sangria

Apple and Pear White Sangria

This apple and pear white sangria is the perfect beverage to sip on in Autumn!

 

Total Time: 4.5 hours, including chill time

Serves: 4-6

Apple & Pear White Sangria

 

Ingredients

  • 1 bottle sweet fruity white wine – try Moscato
  • 1/2 cup brandy
  • Zest of 2 lemons
  • 1/4 cup granulated sugar
  • 1/4 cup fresh lemon juice (from two lemons)
  • 1 Golden Delicious or Granny Smith apple, cored, halved, and thinly sliced
  • 1 Chamberlain Orchard Bartlett pear, cored, halved, and thinly sliced
  • 2 cups soda water
  • For extra sweetness, add ½ to 1 bottle of sweet Paracombe Premium Perry, try as you go

 

Instructions

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

 

Adapted from a Family Circle recipe and Love Grows Wild.

 

 

 

By |2025-06-26T21:54:26+09:30May 29, 2015|Friday Shake Up!|Comments Off on Friday Shake Up! Apple and Pear White Sangria
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Foodie Friday! Warm Pear Cider in Pear Cups

Warm Pear Cider in Pear Cups

It’s freezing in the Adelaide Hills today, with snow forecast for some parts of the state! With that in mind, today’s Foodie Friday is warm and delicious, and of course simple to make. You can pick up the pear juice and pears from Paracombe Premium Perry at a market stall near you!

 

Serves: 4-6 drinksWarm Pear Cider in Pear Cups

 

Ingredients:

  • 3 1/2 cups pear nectar or juice
  • 1 to 2 cinnamon sticks (plus more for garnish)
  • 3 whole cloves
  • 4 whole anise stars
  • 3/4 cup tequila gold or reposado
  • 4 to 6 pears

 

 Instructions:

  1. Combine pear nectar or juice, cinnamon sticks, cloves and anise stars in a medium saucepan. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes. Add tequila and stir to incorporate.
  1. Cut off the pear tops and with a sharp knife, carefully outline a rim on your pear cups.
  1. With a melon baller or spoon, hollow out the pears, making sure to leave about 1/4 inch at the bottom and around the edges, creating a cup.
  1. Pour warm nectar into pear cups and enjoy!

 Recipe courtesy of: Rook No. 17

 

By |2025-06-26T21:54:26+09:30April 24, 2015|Foodie Friday, Friday Shake Up!|Comments Off on Foodie Friday! Warm Pear Cider in Pear Cups
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Friday Shake Up! Ginger Pear Bellini

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.

 

Pear Ginger Bellini in tall glass

Serves: 4

 

Ingredients

  • 1 ripe pear
  • ½ cup water
  • ½ cup sugar
  • 4-inch piece of fresh ginger, quartered
  • Champagne

 

Instructions

  1. Puree pear in a food processor and set aside.
  2. 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.
  3. Remove ginger pieces, pour the syrup into the pear puree, stir, cover and refrigerate until cold.
  4. Once cold, spoon about two tablespoons of the puree mixture into a champagne flute, top with champagne and enjoy!
  5. Cheers & Happy New Year!

 

Recipe and photo courtesy of: Hello Natural

 

 

By |2025-06-26T21:54:26+09:30December 26, 2014|Friday Shake Up!|Comments Off on Friday Shake Up! Ginger Pear Bellini
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