Cookbook:Perry

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Cookbook | Recipes | Ingredients | Alcoholic_Drink

Traditional perry (poiré in French) is bottled champagne-style in Normandy


Perry or pear cider is an alcoholic beverage made of fermented pear juice. It is similar to cider, in that it is made using a similar process and often has a similar alcoholic content, up to 8.5% alcohol by volume.

Perry has been common for centuries in Britain, particularly the West Country and Wales; and France, especially Normandy and Anjou. Sweden also produces perry, such as Kopparbergs, Herrljunga Cider or Rekorderlig Cider. As with cider, special pear cultivars are used: in the UK the most commonly used variety of perry pear is the Blakeney Red. They produce fruit that is not of eating quality, but that produces superior perry. Perry pears are higher in tannin and acid than eating or cooking pears, and are generally smaller.

Perry from Gloucestershire, Herefordshire and Worcestershire in England made from traditional recipes forms a European Union Protected Geographical Indication.

One may also find perry distilled, in a similar style to applejack.