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Foodie Friday! Perry-Cinnamon Ice Cream

Perry-Cinnamon Ice Cream

 

Total Time:   4hrs 45mins (Prep: 45mins, Set: 4hrs)
Makes:   1 Litre7-apple-cinnamon-ice-cream-300x300

 

Ingredients
2 cups Paracombe Premium Perry
3/4 cup evaporated cane juice or sugar
1 stick cinnamon
2 cups milk
2 cups heavy cream
1⁄4 tsp. ground cinnamon
6 egg yolks

 

Instructions

  1. Whisk Perry, cane juice or sugar, and cinnamon stick in a 4L saucepan over medium-high heat; bring to a boil, and cook, stirring occasionally, until reduced to 2⁄3 cup, about 25 minutes; remove from heat and discard cinnamon stick.  Stir in milk and cream until smooth and then add ground cinnamon and egg yolks; whisk until smooth.  Return saucepan to medium heat and cook, stirring often, until mixture thickens and coats the back of a spoon, about 20 minutes.  Pour custard through a fine strainer into a medium bowl,and let cool; refrigerate until chilled.
  2. Process chilled custard in an ice cream maker according to manufacturer’s instructions. Transfer to a storage container and freeze until firm, at least 4 hours.

 

Recipe adapted from SAVEUR

By |2015-09-10T23:10:33+09:30September 10, 2015|Foodie Friday|0 Comments

Foodie Friday! TOURTIÈRE (Québécois Meat Pie)

7-SAV150-145.MeatPie-500x750TOURTIÈRE (Québécois Meat Pie)

 

Total Time:   1hr 20mins (Prep: 15mins, Cook: 1hr 5mins)
Serves:   8

 

Ingredients
2½ cups flour
1 tsp. dry mustard powder
½ tsp. lemon zest
½ tsp. kosher salt, plus more to taste
16 tbsp. unsalted butter, cubed and chilled
Juice of 1 lemon
1½ cups finely chopped russet potatoes
2 tbsp. canola oil
700grams ground pork
6 cloves garlic, minced
2 small yellow onions, finely chopped
1 medium carrot, finely chopped
½ cup Paracombe Premium Perry ‘The Berg’
½ tsp. celery seed
½ tsp. ground cloves
½ tsp. ground nutmeg
½ tsp. ground cinnamon
½ tsp. ground ginger
2 bay leaves
Freshly ground black pepper, to taste
1 egg, mixed with 2 tbsp. milk, for egg wash

 

Instructions

  1. Whisk together flour, mustard, zest and salt in bowl; add butter and using your fingers, rub mixture until pea-size crumbles form.  Add lemon juice and 7 tbsp. ice-cold water and stir with a fork until dough just comes together.  Transfer to a work surface and form into a ball; halve and form each half into a disk.  Wrap disks in plastic wrap and refrigerate for 1 hour.
  2. Meanwhile, bring a 4L saucepan of water to a boil; add potatoes and cook until tender, about 6 minutes.  Drain, and mash until smooth; set aside.  Heat oil in a 4L. saucepan over medium-high heat.  Add pork and cook, stirring, until no longer pink, about 4 minutes.  Add garlic, onions and carrot, and cook, stirring, until soft and pork is well browned, about 20 minutes.  Add Perry, celery seed, cloves, nutmeg, cinnamon, ginger, bay leaves and pepper, and cook until all liquid is evaporated, about 3 minutes.  Remove from heat, and stir in mashed potatoes; let filling cool completely.
  3. Heat oven to 400°.  Place 1 dough disk on a lightly floured work surface and using a rolling pin, roll until ¼ inch thick.  Transfer to a 9 inch pie dish and let excess hang over edge; pour filling into pie dish and smooth top.  Roll remaining dough disk until ¼ inch thick and place over filling.  Trim dough sheets to within 1 inch of edge of pie dish, fold edge underneath itself and crimp with your fingers or a fork, if you like.  Brush with egg wash and using a paring knife, cut four 2 inch slits in the top of the pie.  Bake until pastry is golden brown and filling is heated through, about 50 minutes.

 

Recipe adapted from SAVEUR

By |2015-08-20T23:24:04+09:30August 20, 2015|Foodie Friday|0 Comments

Foodie Friday! Cinnamon Sugar-Perry Donuts

Cinnamon Sugar-Perry Donuts

 

Total Time:  30mins
Makes:   1 Dozen7-SAV154-Recipe-cider-donuts-500x750

 

Ingredients
1 34 cups (7 34 oz.) all-purpose flour, sifted
14 cup (1 18 oz.) whole wheat graham flour
3 12 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
12 tsp. kosher salt
2 tbsp. unsalted butter
1 12 cups sugar
2 egg yolks
1 tsp. vanilla extract
14 cup Paracombe Premium Perry ‘Mysterious One’
14 cup buttermilk
Canola oil, for forming and frying

 

Instructions

  1. Whisk flours, 2 tsp. cinnamon, baking powder, soda and salt in a bowl; set aside.  In the bowl of a stand mixer fitted with a paddle attachment, beat butter and 1⁄2 cup sugar until fluffy.  Add yolks, vanilla, Perry and buttermilk; mix until smooth.  With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.
  2. Combine remaining cinnamon and sugar in a bowl; set aside.  Heat 2 inch oil in a 6L saucepan until a deep-fry thermometer reads 350°.  Using lightly oiled hands, roll about 1⁄4 cup batter into a loose, sticky ball; pat gently into a disk.  With your thumb, make a 1 1⁄2 inch hole in the center of dough; carefully slide into oil and fry, flipping once, until golden, 3–4 minutes.  Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough.  Let donuts cool completely; toss in cinnamon-sugar mixture.

 

Recipe adapted from SAVEUR

By |2015-08-14T09:46:40+09:30August 14, 2015|Foodie Friday|0 Comments

Foodie Friday! SZÉKELYALMÁS (Pork with Pears and Perry Cream Sauce)

SZÉKELYALMÁS (Pork with Pears and Perry Cream Sauce)

 

Total Time:  30mins (Prep: 15mins, Cook: 15mins)
Serves:   67-recipe-Szekelyalmas_400x400

 

Ingredients
1⁄3 cup olive oil
4 tbsp. unsalted butter
700grans pork loin, cut into 1⁄4 inch thick slices
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup flour
3 Beurre Bosc Pears, peeled, cored and cut into 8 wedges each
3 cloves garlic, finely chopped
1 large onion, finely chopped
1⁄2 red Holland chile, stemmed, seeded, and minced
1 1⁄2 cups Paracombe Premium Perry ‘The Berg’
1 cup chicken stock
1⁄2 cup heavy cream
1⁄4 cup Dijon mustard
1 tbsp. finely chopped marjoram
1 tbsp. finely chopped parsley
Cooked white rice, for serving

 

Instructions

  1. Heat 2 tbsp. each oil and butter in a 12″ skillet over medium-high heat.  Season pork on both sides with salt and pepper and dredge half the pieces in flour; add to skillet and cook, turning once, until lightly browned on both sides, about 1 minute.  Transfer to a plate and set aside; repeat with 2 tbsp. oil, remaining butter and remaining pork and flour; transfer all pork to plate.
  2. Return skillet to heat and add remaining oil; add pears, garlic, onion and chile, and cook, stirring occasionally, until soft, about 3 minutes.  Add Perry and cook until reduced by half, about 5 minutes.  Add stock, cream and mustard, and bring to a boil; return pork to skillet, and add marjoram.  Reduce heat to medium and cook until pork is cooked through and sauce has thickened, about 3 minutes. Season with salt and pepper and sprinkle with parsley; serve with rice.

 

Recipe adapted from SAVEUR

By |2015-08-01T03:59:48+09:30July 31, 2015|Foodie Friday|0 Comments

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 |2015-07-24T06:42:29+09:30July 24, 2015|Foodie Friday|0 Comments

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 |2015-06-26T07:29:23+09:30June 26, 2015|Friday Shake Up!|0 Comments

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 |2015-08-01T04:24:02+09:30June 12, 2015|Friday Shake Up!|0 Comments

Foodie Friday! Warm Pear & Roast Vegetable Salad

Warm Pear & Roast Vegetable Salad 

Today’s winter warming Foodie Friday recipe combines the sweetness of warm baked pears with root vegetables. Enjoy as a meal in itself with a little of your favourite cheese on top (blue cheese is delicious with this!) or, serve as a tasty side salad at dinner.

 

Serves: 6

 

Warm Pear & Roast Vegetable SaladIngredients: 

  • 1 bunch beetroot
  • 4 vine-ripened tomatoes
  • 2 beurre bosc pears, sliced into wedges
  • 1 sweet potato
  • 1 large carrot
  • 1 parsnip
  • 1 bulb fennel
  • 1 red onion
  • 1 bunch English spinach, picked, washed, chopped
  • 150g fetta or blue cheese
  • Pinch sugar
  • Pinch chilli flakes
  • Salt and pepper
  • 2 tablespoons olive oil

 

 Instructions:

  1. Preheat oven to 200°C/180°C fan-forced.
  1. Trim and wash each beetroot and wrap in foil. Place in oven.
  1. Halve tomatoes horizontally and place in a small baking try. Sprinkle with sugar, chilli, salt and pepper. Drizzle with a couple of teaspoons of olive oil.
  1. Cut pears and remaining vegetables into wedges and combine in a large roasting dish. Toss with salt and pepper and remaining olive oil. Roast in same oven for 30 minutes.
  1. Add spinach on top of vegetables and cook another 5-10 minutes or until wilted.
  1. Peel beetroot and cut into wedges. Toss all vegetables together in a large serving bowl and scatter with cheese.
  1. Enjoy!

 

Recipe courtesy of: Ninemsn Food

 

By |2015-05-08T01:59:04+09:30May 8, 2015|Foodie Friday|0 Comments

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 |2015-04-24T09:33:55+09:30April 24, 2015|Foodie Friday, Friday Shake Up!|0 Comments

Foodie Friday! Easy Peasy Perry Pork

Easy Peasy Perry Pork

 

Paracombe Premium Perry shares a simple easy peasy ‘Perry Pork’ recipe this Foodie Friday, which is, as the name suggests, easy to make for friends and family and uses a bottle of Paracombe Premium Perry too! 

 

Total Time: 15 mins to prep & 45 mins to cook

Serves: 2

 

IngredientsEasy Peasy Perry Pork

  • 2 – 4 Pork Loin Steaks
  • 1 Bottle of Paracombe Premium Perry
  • 2 Pears
  • 100g Brown Sugar
  • 1 White Onion
  • 200ml Water
  • 10ml Olive Oil

 

Instructions

  1. Pre-heat the oven to 200c.
  1. Add the pork loin steaks to a deep oven dish, along with one peeled and cut pear and pour half of the bottle of the Paracombe Premium Perry in, so the steaks are covered. Sprinkle 25g of brown sugar on top. Cook for 30 minutes.
  1. In the mean time, chop the onion and one pear (skin off) and add to a warm frying pan containing the olive oil.
  1. Once the onion has started to sizzle, add 75g brown sugar and the water. Turn the heat down and allow to cook for 10 to 15 minutes.
  1. After 30 minutes in the oven, take the pork out and turn over. Add the caramalised onion & pear slices and put back in the oven for 15 minutes.
  1. Sit back and relax for 15 minutes with the rest of the Paracombe Premium Perry!
  1. Check pork is thoroughly cooked before serving with thick cut potato chips, or whatever takes your fancy.
  1. Enjoy!

 

Recipe courtesy of: Tesco Real Food

 

 

By |2015-04-17T03:37:20+09:30April 17, 2015|Foodie Friday|0 Comments

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