Fruit Mince filling with sultana grapes, brandy and brown sugar

Recipe from: 12/1/1993 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • 1
    quantity pate frolle (see recipe)
  • 250
    g
    sultana grapes
  • 90
    g
    sultanas
  • 180
    g
    seedless raisins
  • 45
    ml
    brandy
  • 2
    Granny Smith apples
  • 1
    orange, grated rind
  • 60
    g
    shredded almonds
  • 30
    ml
    loose brown sugar
  • TO SERVE
  • 250
    ml
    cream and brandy to flavour
  • GLAZE
  • 1
    egg white
  • 10
    ml
    castor sugar
 

Method

 
1. Peel, halve and pip the grapes. Mix with sultanas and raisins. Pour brandy over, cover and leave to macerate for 2 to 3 hours. Peel apples and grate coarsely; add to macerated fruit. Mix carefully with two forks, add grated rind, almonds and brown sugar. 2. Preheat oven to 190 ºC. Take two thirds of pastry, line flan ring, prick bottom of pastry well and chill for 30 minutes. 3. Drain and pack fruit into flan, pressing down well with a spoon. Roll out remaining third of pastry to size of flan ring. Wet the edge of the pastry and lift on the top circle. Press edges together with a fork. Using pastry cutters, cut different shapes out of the pastry. 4. Bake in a preheated oven for 15 minutes, remove and brush top with egg white forked with castor sugar. Return to oven for 15 to 20 minutes or until golden brown. 5. Lightly whip cream and flavour with brandy. Serve separately with warm or cold mince pie.
 

Read more on: bake  |  fruit
 

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