Pears

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Friday Shake Up! Hot Pear Pie Cocktail

Hot Pear Pie Cocktail

 

Total Time:   3 mins
Serves:   1

 

Ingredients

  • 60mls Tuaca
  • Hot Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • Whipped Cream
  • Cinnamon stick for garnish

 

Instructions

  1. Pour the Tuaca in an Irish coffee glass.
  2. Fill with hot Perry.
  3. Top with whipped cream.
  4. Garnish with a cinnamon stick.

 

Cocktail adapted from thespruce.com

By |2017-07-06T23:15:39+09:30July 6, 2017|Friday Shake Up!|0 Comments

Foodie Friday! Partridge with Pears and Perry

Partridge with Pears and Perry

 

Preparation and Cooking Time:  2hrs 30mins
Serves:  6

 

Ingredients

  • 6 small oven-ready Partridges (Can be substituted for Quails)
  • 4 tablespoons sunflower oil
  • 1 tablespoon plain flour
  • Salt and freshly ground black pepper
  • 3 tablespoons apple brandy
  • 45g unsalted butter
  • 225g shallots, finely sliced
  • 1 clove garlic, finely chopped
  • 1 lemon
  • 200ml Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
  • 150ml crème fraiche
  • 3 small ripe Beurre Bosc pears
  • 3 tablespoons finely chopped parsley

To serve:

  • Spiced red cabbage and butter-soaked jacket potatoes.

 

Instructions

  1. Heat the oven to 170°C/fan oven 150°C/mark 3.  Wipe the partridges clean.  Trim any claws and pull out any pin feathers.  Set a large oven-proof casserole dish or saucepan over a medium heat.  Add the oil.  Season the flour and dust the partridge in it.  Add a single layer of partridge to the hot oil and fry briskly for about 5 minutes, turning regularly until all sides are lightly coloured.  Set aside in a large heat-proof bowl.  Fry the remaining partridge and add to the bowl. Pour the apple brandy over the birds and set alight.  Leave until the flames go out.
  2. Add 30g butter to the saucepan, followed by the sliced shallots and garlic.  Gently fry over a low heat for about 8 minutes, or until soft and golden.  Add 3 finely pared strips of lemon peel and the perry.  Boil briskly until the perry has reduced by about two-thirds.
  3. Add the stock and boil for 5 minutes or until it has reduced by half.  Stir in the crème fraiche, return to a boil and simmer until it has thickened.  Season to taste.  Add the partridges, breast-side down, with their juices, return to a simmer; cover with a lid or foil and place in the heated oven.  Bake for 30 minutes, then turn the partridges breast-side up and bake covered for about 20-25 minutes or until tender.
  4. Shortly before the partridges are cooked, squeeze 2 tablespoons lemon juice into a bowl.  Peel, quarter and core the pears.  Slice each quarter into three and toss in the lemon juice.  Melt the remaining butter in a small frying pan over a medium heat.  Add the pear slices and fry briskly on both sides until golden.
  5. Add the pears to the sauce, season lightly and serve around the partridges.  Scatter with chopped parsley before serving.

Recipe adapted from houseandgarden.co.uk

By |2017-06-30T00:54:06+09:30June 29, 2017|Foodie Friday|0 Comments

Friday Shake Up! Pear & Eau de Vie cocktail

Pear and Eau de Vie Cocktail

 

Total Time:   30 mins
Serves:   4

 

Ingredients

  • 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

 

Instructions

  1. 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.
  2. 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.
  3. 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

By |2017-06-23T11:19:56+09:30June 23, 2017|Friday Shake Up!|0 Comments

Foodie Friday! Roast Pork, Perry and Pears

Roast Pork, Perry and Pears

 

Preparation and Cooking Time:  2hrs
Serves:  4-6

 

Ingredients

  • 2 tbsp rosemary leaves
  • 1 tbsp sea salt
  • 1 tsp black peppercorns 
  • 1.5kg rolled leg or loin of pork, scored
  • 5 tbsp olive oil
  • 2 onions
  • 4 Beurre Bosc pears
  • 250ml Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry

Instructions

  1. Set the oven at 220C.  Finely chop the rosemary leaves and crush them with the sea salt and peppercorns using a pestle and mortar.  When you have a sand-like mixture, pour in three tablespoons of the olive oil to make a paste.
  2. Put the meat in a roasting tin and massage the rosemary paste into its skin and cut edges.  Roast for 20 minutes, then reduce the temperature to 200C and continue to roast for 25 minutes per 500g.
  3. While the pork is roasting, peel the onions and chop them roughly.  Let them cook with the remaining oil in a shallow pan over a moderate heat until soft and palest gold.  Peel and quarter the pears (to keep them from browning add a little lemon juice).  Add the onions and pears to the roasting tin after the pork has been cooking at the lower temperature for 25 minutes, basting the pears with any pan juices.
  4. When the pork is ready, remove it from the oven and let it rest in a warm place with the pears, lightly covered with foil (a tight covering will make the crackling soften).  Put the roasting tin over a moderate heat, add the perry and boil the juices until reduced to about 200ml or so.  They won’t thicken, but you just want to concentrate the flavour a little. Adjust the seasoning.  Serve the pork in thin slices, together with chunks of its crackling, pears and the pan juices. 

Recipe adapted from telegraph.co.uk

By |2017-06-01T23:20:40+09:30June 1, 2017|Foodie Friday|1 Comment

Friday Shake Up! The Autumn Pear Cocktail

The Autumn Pearthe-autumn-pear-9

 

Total Time:   5mins
Serves:   2

 

Ingredients

  • 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

 

Instructions

  1. Combine all ingredients in a shaker and stir to combine.
  2. Pour over ice in cinnamon sugar rimmed glass.

 

Cocktail adapted from gastronomblog.com

By |2017-03-09T23:07:42+10:30March 9, 2017|Friday Shake Up!|0 Comments

Foodie Friday! Perry Poached Pears

Perry Poached Pears

 

Preparation and Cooking Time:  4hrs 20mins
Serves:  6

 

Ingredients

  • 2 1/2 cups Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • 3/4 cup sugar
  • 1/2 cup orange juice
  • 2 teaspoons orange zest
  • 3 whole cloves
  • 1 cinnamon stick
  • 1 vanilla bean, split lengthwise
  • 6 Beurre Bosc pears, peeled, halved and cored

 

Instructions

  1. Combine the perry, sugar, orange juice, orange zest, cloves, cinnamon stick and vanilla bean in a saucepan over medium-high heat.  Bring to a simmer and cook just until the sugar dissolves, 2 minutes.  Transfer the mixture to the slow cooker. Add the pears and then cover with a lid and cook on low 2 hours, turning the pears halfway through.
  2. Remove the pears using a slotted spoon and transfer to serving plates or a shallow dish.  Carefully strain the poaching liquid back into the saucepan and reduce the liquid by half until thickened and syrupy.  Pour the reduced sauce over the pears and chill in the refrigerator an additional 2 hours or up to 2 days.

Recipe adapted from cookingchanneltv.com

By |2017-02-16T23:35:46+10:30February 16, 2017|Foodie Friday|0 Comments

Foodie Friday! Spiced Apple Cider and Sweet Potato Quinoa Bowl

Spiced Apple Cider and Sweet Potato Quinoa Bowl
(Gluten Free and Vegan)

 

Preparation and Cooking Time:  40mins
Serves:  2-4 

 

Ingredients

FOR THE QUINOA:

  • 1 ¼ cups apple cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 1 cup white quinoa
  • 1 teaspoon kosher salt

FOR THE SALAD:

  • 2 sweet potatoes, peeled and cut into bite sized pieces
  • 3 tablespoons olive oil
  • kosher salt
  • 2 cups baby kale
  • 1 cup fresh apple or pear, diced or thinly sliced
  • ¼ red onion, small diced
  • ¼ cup dried cranberries
  • ½ cup toasted walnuts
  • ¼ cup minced fresh flat leaf parsley

FOR THE Apple Cider Dijon Vinaigrette:

  • 1 clove garlic
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 3 tablespoons apple cider vinegar
  • ¼ cup olive oil
  • kosher salt

 

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a small pot, add the apple cider and the quinoa and kosher salt.  Bring to a simmer over medium heat and add the lid. Reduce the heat to low and simmer for 20 minutes.
  3. Toss the sweet potatoes with 3 tablespoons of oil and kosher salt and roast on a bare sheet pan for 17 minutes until golden brown and tender.
  4. To make the dressing, combine the garlic, Dijon, apple cider, apple cider vinegar and olive oil and puree until smooth. Season to taste with kosher salt.
  5. When the quinoa is finished, fluff with a fork and let cool slightly.  Toss the quinoa with the red onion, dried cranberries and parsley along with a few tablespoons of the dressing.  Season to taste with kosher salt.
  6. On a bed of baby kale pile the quinoa and then arrange the roasted sweet potatoes, apples or pears and walnuts on top and drizzle with the dressing.

Recipe adapted from heatherchristo.com

By |2017-02-02T22:50:27+10:30February 2, 2017|Foodie Friday|0 Comments

Friday Shake Up! Cider Sangria

Cider Sangria

 

Total Time:   2hrs
Serves:   8

 

Ingredients

  • 990mls cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 120mls Grand Marnier
  • 1 apple, cored and sliced
  • 1 orange, peeled, seeded and sliced
  • 2 cups sliced rockmelon
  • 2 cups sliced honeydew
  • 1/2 inch ginger root, peeled but not sliced

 

Instructions

  1. Combine all sliced fruit, ginger root, cider and Grand Marnier in mason jar or other resealable container.  Refrigerate for two hours.
  2. After two hours, remove and discard the ginger root.  Pour the fruit and alcohol mixture into a pitcher.  Add 2 cups of ice to mixture.
  3. Serve in wine glasses.

 

Cocktail adapted from seriouseats.com

By |2017-01-26T22:34:51+10:30January 26, 2017|Friday Shake Up!|0 Comments

Friday Shake Up! Pear & Cranberry Cocktail

Pear and Cranberry CocktailFancy-Champagne-Cocktails-with-Cranberry-Pear-Reduction-The-perfect-cocktail-for-celebrations-like-NYE-cocktail-NYE-recipe

 

Total Time:   1hr 50mins
Serves:   6

 

Ingredients

  • 1 1/2 cups (170 g) cranberries
  • 1/2 ripe pear (Bartlett or Anjou), peeled + chopped (1 cup or 160 g)
  • 2 tsp orange zest
  • 2 Tbsp (30 ml) water
  • 2 Tbsp (30 ml) maple syrup + more to taste (or sweeten with stevia to taste, plus more to taste)
  • 750mls of Dry Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry

 

Instructions

  1. To prepare fruit compote/reduction, preheat oven to 400 degrees F (204 C) and add cranberries, pear, orange zest, water and maple syrup to small baking dish.  Toss to combine.
  2. Bake for 20-22 minutes or until the fruit is bubbly and most of the cranberries have burst.  Transfer mixture to a food processor or small blender and blend/mix on high until a compote consistency is reached.  If needed, add more water to thin.
  3. Taste and adjust flavor as needed, adding more orange zest for citrusy flavor or maple syrup for sweetness.
  4. To remove any residual pulp and give the puree a smoother texture, work through a fine mesh strainer/sieve and into a serving container/jar.  This is an optional step that makes the cocktail easier to mix.
  5. Transfer the compote to the refrigerator to chill – about 30 minutes to 1 hour or until cool to the touch.
  6. To serve, add about 2 Tbsp of the compote into serving glasses (champagne flutes are ideal).  Top with a bit of Perry. Then use a spoon or stirrer to blend the two together.  This will help the fruit mix with the Perry more seamlessly.
  7. Top with more Perry until the flutes or glasses are 3/4 full.  Enjoy immediately!  You will likely have leftover compote, which will keep for 1-2 weeks in the refrigerator.

 

Cocktail adapted from minimalistbaker.com

By |2017-01-12T22:19:20+10:30January 12, 2017|Friday Shake Up!|0 Comments

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 |2016-12-08T21:53:42+10:30December 8, 2016|Friday Shake Up!|0 Comments

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