Mulled Cider | Perry Cider
A Perry Cider is a cider made out of pears rather than apples, and it is sometimes referred to as just ‘Perry’. Although Perry has been common for centuries in Britain, in the last few decades it had started to die out, but happily it is now making a comeback, particularly with micro breweries doing specialist brews – especially in the Counties of Gloucestershire, Herefordshire and Worcestershire, and in parts of south Wales. In making this mulled cider see if you can obtain a cider made with the perry pear called the Blakeney Red – a pear which is not great for eating but it does make an exceptional perry.
This winter spiced mulled cider is delicious, with a few stewed pieces of pear to enjoy in the glasses.
Mulled Perry Cider
Enough for 6 glasses.
Recipe Ingredients:
- 1 litre of pear cider
- 2 large pears (eating pears)
- 1 tbsp butter
- 2 tbsp soft brown sugar
- 7 cloves
- 1/4 tsp ground ginger
- 3 cinnamon sticks
- 1 nutmeg, halved
- the juice of a small orange
Recipe Method:
Peel and core the pears and cut them roughly into a large dice. Melt the butter in a shallow pan, add the pears, and leave them to soften and stew for 10 minutes or so. They should be tender but still retain some shape. Pour the pear cider into a saucepan, add the sugar, cloves, ginger, cinnamon sticks, and a fine grating of nutmeg. Squeeze the orange juice into the cider, then let it all warm through slowly, allowing it come almost to the boil. Lower the heat to keep it warm. Divide the softened pears between the hot toddy glasses, then pour in the spiced cider. Add a small (silver if possible) spoon into the glasses to eat the soft pears.