Pear mincemeat

Recipe from: 7/8/1993 12:00:00 AM
Ingredients 12
Servings 0
Time 30 min

Ingredients

  • 12
    firm pears
  • 2
    lemons (juice only))
  • 1
    lemon
  • 1
    orange
  • 300
    g
    seedless raisins
  • 400
    g
    sugar
  • 60
    ml
    preserved ginger
  • 2
    ml
    nutmeg
  • 2
    ml
    ground cinnamon
  • 2
    ml
    allspice
  • 60
    ml
    liqueur such as orange or Van der Hum
  • 4
    drops Angostura bitters (optional)
 

Method

± 1 hour
 
Skin, quarter and seed the pears. Place the pear quarters in a glass bowl and cover with water. Pour over the juice of the 2 lemons. Quarter the remaining lemon and the orange and remove the pips. Add to the pear quarters and leave for 1 hour. Drain well and process all the fruit in the food processor or mince them. Add the remaining ingredients, except the liqueur and bitters. Heat slowly until the sugar has dissolved. Stir every now and then. Bring to the boil and simmer for about 1 hour or until the mixture has thickened (it should be thick enough for a wooden spoon to stand upright in the mixture). Remove from the heat and add the liqueur and bitters. Mix well. Turn the mixture into sterilised jars and seal. Makes 1,5 to 2 litres.
 

Read more on: fruit
 

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