PEAR, APPLE AND GINGER MINCEMEAT
From this to this !!!!
I have lots of pears from my trees at the moment so I have been looking at ways in which I can use them. I found this recipe for Pear, Apple and Ginger Mincemeat so thought I would use some to make this which I can then use to make Mince Pies and I will also give some away as presents.
This is a two day process!!!
You need sterilised jars to put the completed Mincemeat in, so google how to sterilise jars and pick the one that you feel most comfortable with.
This recipe is a variation of a recipe from this book on Preserves, and I have to say it is a fantastic book. I have used it lots of times and each recipe is well explained and easy to follow.
- 1 kg Pears – peeled, cored and chopped into pieces
- 2 large Oranges – zested and juiced (you need 200 mls of juice)
- 500 g Apples – peeled, cored and diced into 1 cm cubes
- 200 g Currants
- 200 g Sultanas
- 100 g Raisins
- 100 g Crystallised Ginger
- 100 g Orange Marmalade
- 250 g Demerara Sugar
- 1/2 teaspoon ground Cloves
- 2 teaspooons ground Ginger
- 1/2 Nutmet – grated
- 100 g chopped Almonds
- 50 mls Brandy
Place the Pears in the Orange Juice and cook until the Pears are tender. Blend to a puree – you want 700 mls of puree.
In a large bowl, add all the other ingredients except the Brandy and mix well. Add the pureed Pears and mix thoroughly. Cover and leave to stand for 12 hours.
Preheat oven to 130 degrees. Put the Mincemeat in a large baking dish and bake uncovered for 1 1/4 hours.
Put back into a mixing bowl and add the Brandy. Mix thorougly.
Put into your warm sterilised jars, making sure there are no air pockets. Seal and leave to cool. Store in a cool dark place.
Use within 12 months.