Pears

Friday Shake Up! Tuscan Pear Cocktail

Tuscan Pear Cocktail

Total Time: 3 mins
Serves: 1

Ingredients

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

Instructions

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

By admin|2025-06-26T21:54:23+09:30September 21, 2018|Friday Shake Up!|Comments Off

Foodie Friday! Vanilla and Pear Panna Cottas with Spiced Ginger Cookies

Vanilla and Pear Panna Cottas with Spiced Ginger Cookies

Preparation and Cooking Time: 4hrs
Serves: 12

Ingredients

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

Instructions

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

By admin|2025-06-26T21:54:23+09:30April 13, 2018|Foodie Friday|Comments Off

Friday Shake Up! Sparkling Pear, Cranberry & Eau de Vie Cocktail

Refreshing and festive, this is truly the perfect Christmas cocktail.

Sparkling Pear, Cranberry & Eau de Vie Cocktail

Total Time: 5 mins
Serves: 4-6

Ingredients

500ml sparkling Pear Juice by Paracombe Premium Perry
200ml cranberry juice
100-200ml Eau de Vie by Paracombe Premium Perry
juice of 1 lemon

Instructions

Combine all the ingredients and mix well but don’t shake.
Pour into chilled glasses and serve.

Cocktail adapted from simply-delicious-food.comthespruce.com

By admin|2025-06-26T21:54:23+09:30December 8, 2017|Friday Shake Up!|Comments Off

Friday Shake Up! Pear of Desire Cocktail

Pear of Desire Cocktail

Serves: 1

Ingredients

Ice
22mls citrus vodka
22mls Licor 43 (citrus-and-vanilla-flavored liqueur)
60mls pear juice, we recommend ‘100% Pear’ by Paracombe Premium Perry
15mls cream soda
30mls chilled ginger ale
1 or 2 pear slices, for garnish (optional)

Instructions

Fill a pint glass with ice. Add all of the remaining ingredients except the ginger ale and pear slices and stir well. Strain into a chilled coupe, top with the ginger ale and garnish with the pear slices.

Cocktail adapted from foodandwine.com

By admin|2025-06-26T21:54:23+09:30October 19, 2017|Friday Shake Up!|Comments Off

Friday Shake Up! Dafne Martini

Dafne Martini

Total Time: 3 mins
Serves: 1

Ingredients

45mls Gin by Applewood Distillery
45mls Eau de Vie by Paracombe Premium Perry
15mls Blue Curacao
15mls Dry Vermouth
Dash of Orange Bitters

Instructions

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

By admin|2025-06-26T21:54:23+09:30September 8, 2017|Friday Shake Up!|Comments Off

Foodie Friday! Pork Tenderloin with Pears and Perry

Pork Tenderloin with Pears and Perry

Preparation and Cooking Time: 40mins
Serves: 4

Ingredients

600g pork tenderloin, trimmed
1 tsp. olive oil
Kosher salt and freshly ground black pepper
30g unsalted butter
2 firm-ripe Beurre Bosc pears, each peeled, cored, and cut into 8 wedges
1/2 cup finely chopped shallots
2 Tbs. sherry vinegar
2/3 cup Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
3 Tbs. heavy cream, Tweedvale Pure Double Cream works a treat
1-1/2 tsp. Dijon mustard
2 tsp. fresh thyme, minced

Instructions

Position a rack in the center of the oven and heat the oven to 500°F (260°C).
Pat the pork dry, rub it with the oil, and season generously with salt and pepper. Heat a heavy-duty 12 inch skillet over medium-high heat until very hot, and then sear the pork on all sides until golden brown, about 6 minutes total. Transfer to a small rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part registers 140°F (60°C), 10 to 15 minutes. Transfer the pork to a cutting board, tent with foil, and let rest for 5 minutes.
Meanwhile, melt half the butter in the skillet over medium-high heat. Add the pears in a single layer and cook, flipping once, until just tender and lightly browned, about 3 minutes per side. Transfer to a plate and keep warm.
Add the remaining butter and the shallots to the skillet and cook, stirring, over medium heat until the shallots are just beginning to turn golden, 2 to 3 minutes. Add the vinegar and stir, scraping up any brown bits. Add the perry and cook until slightly reduced, 2 to 3 minutes. Whisk in the heavy cream, mustard, and thyme and cook until slightly thickened, about 3 minutes. Season to taste with salt and pepper.
Slice the pork and serve with the sauce and pears.

Recipe adapted from finecooking.com

By admin|2025-06-26T21:54:23+09:30August 24, 2017|Foodie Friday|Comments Off

Friday Shake Up! French Pear Martini

French Pear Martini

Total Time: 3 mins
Serves: 1

Ingredients

45mls Eau de Vie by Paracombe Premium Perry
45mls St. Germain Elderflower Liqueur
Champagne or Dry Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
Superfine sugar for rimming

Instructions

Rim a cocktail glass with superfine sugar.
Pour the Eau de Vie and Liquor into a cocktail shaker filled with ice.
Shake well.
Strain into the prepared glass.
Top with Champagne.

Cocktail adapted from thespruce.com

By admin|2025-06-26T21:54:23+09:30August 17, 2017|Friday Shake Up!|Comments Off

Foodie Friday! Warm Apple Cider Cake with Pumpkin Seed Brittle

Warm Apple Cider Cake with Pumpkin Seed Brittle

Preparation and Cooking Time: 1hr 45mins
Serves: 8

Ingredients

CIDER SAUCE:

4 cups apple cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
1/3 cup bourbon
1/3 cup dark brown sugar
1/4 cup dark corn syrup
2 tablespoons cider vinegar
1 cinnamon stick
1/2 vanilla bean, seeds scraped
1 cup heavy cream

CAKE:

1 3/4 cups plus 1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup plus 2 tablespoons apple cider
3 tablespoons canola oil
1/4 cup bourbon
7 tablespoons unsalted butter, softened
3/4 cup dark brown sugar
1/2 vanilla bean, seeds scraped
2 large eggs
Vanilla Ice Cream, for serving
Pumpkin Seed Brittle

Instructions

In a saucepan, combine the cider, bourbon, brown sugar, corn syrup, vinegar, cinnamon stick and vanilla bean and seeds; bring to a boil. Simmer for 10 minutes, then add the cream. Cook over moderately high heat until reduced to about 1 cup, about 25 minutes. Transfer to a pitcher; let cool slightly. Discard the vanilla bean and cinnamon stick.
Preheat the oven to 350°. Butter and flour a 9-inch round cake pan. Line the bottom with parchment paper; butter and flour the paper. In a bowl, whisk the flour, salt, baking powder and baking soda. In a glass measuring cup, mix the apple cider with the canola oil and bourbon. In a large bowl, using an electric mixer, beat the butter until creamy. Add the brown sugar and vanilla seeds and beat until smooth. Add the eggs, 1 at a time, beating well between additions. Beat in the dry ingredients in 3 batches, alternating with the cider-bourbon mixture, until smooth.
Spread two-thirds of the batter in the prepared cake pan. Drizzle half of the cider sauce over the batter. Dollop the remaining batter on top, then spread the batter over the cider sauce, being careful not to mix them together. Bake the cake in the center of the oven for about 40 minutes, or until springy when touched. Let cool for 10 minutes in the pan, then turn the cake out onto a wire rack and let cool for 15 minutes. Peel off the parchment paper.
Rewarm the remaining cider sauce. Cut the cake into wedges and serve warm with vanilla ice cream, Pumpkin Seed Brittle and the cider sauce.
Serve with Pumpkin Seed Brittle

Recipe adapted from foodandwine.com

By admin|2025-06-26T21:54:23+09:30August 4, 2017|Foodie Friday|Comments Off

Friday Shake Up! Peary Bird Cocktail

Peary Bird Cocktail

Total Time: 3 mins
Serves: 1

Ingredients

3 barspoons of diced pear
45mls of Eau de Vie by Paracombe Premium Perry
15mls Tuaca
15mls Benedictine
10mls simple syrup
Pinch of ground nutmeg
Orange peel for garnish

Instructions

1. In a cocktail shaker, mix pear, nutmeg and simple syrup.
Add Eau de Vie, Tuaca and Benedictine. Top with ice.
Shake vigorously.
Double strain into a cocktail glass.
Garnish with flamed orange zest.

Cocktail adapted from thespruce.com

By admin|2025-06-26T21:54:23+09:30July 27, 2017|Friday Shake Up!|Comments Off

Foodie Friday! Thyme-Roasted Pork with Pan-Fried Pears and Perry Gravy

Thyme Roasted Pork with Pan-Fried Pears and Perry Gravy

Preparation Time:   25mins
Cooking Time:   120mins
Serves:   6

Ingredients

2kg leg of pork boned, or belly, rolled and scored
1 tsp sea salt
8 sprigs of fresh thyme

For the gravy

500ml Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
100ml double cream

For the pears

25g unsalted butter
3 Beurre Bosc pears, peeled, cored and cut into quarters, lengthways
1 tbsp demerara sugar

For the roasted garlic and shallots

18-24 shallots, about 400-540g
12 cloves garlic

Instructions

Remove the pork from the fridge about 30 minutes before cooking. Preheat the oven to 220°C, gas mark 7, and dry the pork with a kitchen paper towel.
Check the pork skin has been thoroughly scored, and if necessary, add a few more cuts using a very sharp knife. Rub the salt thoroughly into the skin, then tuck the thyme into the centre of the meat. Place the pork in a roasting tray.
Calculate the cooking time for the pork, allowing 25 minutes per 500g plus 25 minutes. Roast the pork on the highest shelf for the first hour then turn the oven down to 190°C, gas mark 5 for the remaining cooking time.
Meanwhile, to cook the roasted garlic and shallots, pour boiling water over the shallots and leave for 5 minutes: this makes it easier to remove the skins. Put the whole garlic cloves in a small saucepan with boiling water and cook for 5 minutes. Run the garlic cloves under cold water and peel off the skins.
Add the shallots and garlic to the pork about 45 minutes before the end of the roasting time. When the pork is cooked and the juices run clear, transfer it onto a serving plate, keep warm and leave to rest for 15 minutes. Using a slotted spoon, transfer the shallots and garlic into a heatproof serving dish, leaving behind a few of the garlic cloves to mash into the pan juices. Keep warm until you’re ready to serve.
While the pork is resting, heat the butter in a frying pan and fry the pear quarters until tender and golden. After a minute or two, stir in the sugar, turning the heat to low if the pears are browning too much but still not soft. Spoon into a serving dish and keep warm.
Place the roasting tray with the pan juices directly onto the hob. Scrape in any residue stuck to the pan, and mash in the garlic cloves you have left. Add the perry, bring to the boil and pour in the cream (don’t worry if it looks as though it is curdling). Let the gravy bubble and reduce until it is a sauce consistency. Add some freshly ground black pepper but no salt as some will undoubtedly have crept off the crackling. Pour into a gravy boat to serve.

Recipe adapted from waitrose.com

By admin|2025-06-26T21:54:23+09:30July 14, 2017|Foodie Friday|Comments Off

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