Pear cider

Perry is the traditional name for a drink fermented from pears. “Pear cider” is often used on bottles too, particularly for modern products; cider itself is made from apples.

Yes. Chill it before serving, then pour gently into a glass so the bubbles don’t foam over. A sparkling pear cider is best opened just before you pour.

Yes: use it to deglaze the pan after cooking pork, scraping up the browned bits, then simmer until reduced before stirring in a little cream or mustard for a sauce.

Reseal it and keep it in the fridge. The fizz fades after opening, so it’s best enjoyed within a few days.

Try it with roast pork, pork pies or a cheeseboard. Its fruity flavour works especially well with blue cheese and mature Cheddar.

For a savoury dish, use apple cider in the same amount; it gives a similar fruity note, though it tastes more apple-forward. For a lighter sauce, dry white wine is another option.

Pear cider often tastes softer and fruitier, and can seem sweeter than apple cider. Dry pear ciders are available too, so check whether the bottle says dry, medium or sweet.