Welcome to my kitchen! Today, I’m excited to share with you a recipe that is perfect for the fall season – my pear mincemeat recipe. If you’re a fan of mincemeat pie, you’re going to love this twist on the classic recipe.
Mincemeat pie has been a staple of American cuisine for centuries, and for good reason. It’s a delicious blend of spices, dried fruits, and sometimes even meat, all wrapped up in a flaky pastry crust. However, many people are put off by the idea of using meat in their pies. That’s where my pear mincemeat recipe comes in. Instead of meat, I use juicy, ripe pears to provide both sweetness and texture.
This recipe has been a favorite of mine for years, and I’m excited to share it with you. Whether you’re looking to impress your family with a new dessert, or you just want to try something different this fall, my pear mincemeat recipe is sure to fit the bill. So, let’s get started!
Why You’ll Love This Recipe
If you’re looking for a unique dessert that will wow your guests, look no further than this pear mincemeat recipe. This recipe is perfect for those who want to try something new or who are tired of the same old apple or pumpkin pies. Here are a few reasons why you’ll love this recipe:
Firstly, this pear mincemeat recipe is packed with delicious and aromatic ingredients, including currants, raisins, cider vinegar, tart apple, lemon, orange, and, of course, pears. These ingredients come together to create a complex and flavorful filling that is sure to please even the most discerning palates.
Secondly, this recipe is incredibly versatile. You can use the pear mincemeat filling to make a traditional mincemeat pie, or you can use it in other desserts, such as a pear mincemeat tart or a pear mincemeat crumble. You can even use it to make cinnamon rolls or a mincemeat cake. The possibilities are endless!
Thirdly, this recipe is easy to make, and it’s perfect for canning. This means that you can make a large batch of pear mincemeat and store it for later use. This is especially handy during the holiday season when you may have lots of guests stopping by.
Finally, this recipe is a great way to use up any pears that you may have on hand. Pears are often overlooked in favor of apples, but they are just as delicious and versatile. This recipe is a great way to showcase the humble pear and turn it into something truly special.
Overall, this pear mincemeat recipe is a must-try for anyone who loves unique and flavorful desserts. Whether you’re looking for something new to impress your guests or just want to use up some pears, this recipe is sure to become a new favorite.
Here are all the ingredients you will need to make Pear Mincemeat Recipe:
- 2 pounds pears, peeled and diced
- 1 lemon, peeled and chopped
- 1 orange, peeled and chopped
- 1 tart apple, peeled, cored, and chopped
- 1/2 cup dark raisins
- 1/2 cup sultanas
- 1/2 cup currants
- 1/2 cup golden raisins
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 2 cups white sugar
- 1 cup brown sugar
- 1/3 cup cider vinegar
- 1/4 teaspoon table salt
Make sure you have all of these ingredients before starting to make the recipe.
The Recipe How-To
Now that we have our ingredients ready, let’s get started with the recipe how-to. This recipe is quite easy to follow and can be done in three simple steps.
Step 1: Preparing the Fruits
First of all, peel and dice the 2 pounds of pears. Once you’re done with that, core and chop the tart apple. After that, squeeze the juice of one lemon and one orange into the mix. This will balance the sweetness of the pears and apples. Finally, add in the 14 oz. of dark raisins, 1 cup of currants, 1 cup of sultanas, and 2 cups of white sugar. Mix all of these ingredients together in a large mixing bowl.
Step 2: Spicing it Up
The next step is to add the spices to the mix. Add 1 teaspoon of ground cinnamon, 1 teaspoon of ground cloves, and 1 teaspoon of ground allspice to the mixture. Make sure to mix the spices in thoroughly with the fruits.
Step 3: Simmer and Cook
Now it’s time to cook the mincemeat. Place the mixture in a large pot and add 1 tablespoon of cider vinegar. Cook the mincemeat over medium heat, stirring occasionally, for about 1 hour. You’ll know it’s done when the mixture has thickened and the fruits have become soft and fragrant.
And that’s it! Once your pear mincemeat is done cooking, you can use it in a variety of ways. From mincemeat pies to galettes, the possibilities are endless. But if you’re looking for inspiration, check out the serving and pairing section for ideas on how to serve this delicious dish.
Substitutions and Variations
One of the great things about making pear mincemeat is that it’s a very flexible recipe. There are many substitutions and variations you can make to suit your taste preferences or the ingredients you have on hand. Here are some ideas to get you started:
– Dried fruits: While the recipe calls for currants, raisins, and sultanas, you can use any combination of dried fruits you like. Try cranberries, apricots, cherries, or figs for a different flavor profile.
– Vinegar: If you don’t have cider vinegar, you can use white wine vinegar, red wine vinegar, or even balsamic vinegar for a richer flavor.
– Citrus: The recipe calls for lemon and orange zest, but you can use any citrus you like. Try lime or grapefruit for a tangy twist.
– Spices: The recipe calls for ground cinnamon, cloves, and allspice, but you can experiment with other spices as well. Nutmeg and ginger would be good additions.
– Sweeteners: The recipe calls for white sugar and brown sugar, but you can use any sweetener you prefer. Honey, maple syrup, or agave nectar would all work well.
– Pears: While the recipe calls for Bartlett pears, you can use any variety of pear you like. Bosc, Anjou, or Comice would all be delicious.
– Alcoholic variations: If you want to add some booze to your pear mincemeat, try adding a splash of PX sherry or brandy. This will give your mincemeat a richer, more complex flavor.
– Serving ideas: While pear mincemeat is traditionally used in mincemeat pies, there are many other ways to enjoy it. Try using it as a filling for a galette or pastry, mixing it into cinnamon rolls, or using it as a topping for cake.
Overall, don’t be afraid to experiment with different ingredients and flavor combinations when making pear mincemeat. You never know what delicious creations you might come up with!
Serving and Pairing
Pear mincemeat is a versatile ingredient that can be used in a variety of dishes. One of the most popular ways to enjoy pear mincemeat is in a traditional mincemeat pie. The sweet and spiced filling pairs perfectly with a buttery pastry crust. Serve the pie warm with a dollop of whipped cream on top for an indulgent dessert.
If you’re looking for a twist on the classic mincemeat pie, try making a pear mincemeat tart or galette. The free-form crust adds a rustic touch to the dish and allows the pear mincemeat to shine as the star of the show.
For a more casual dessert option, try making pear mincemeat crumble. The sweet and crumbly topping adds a delightful texture to the dish and pairs well with a scoop of vanilla ice cream.
If you’re feeling adventurous, use pear mincemeat as a filling for cinnamon rolls or as a layer in a layered cake. The possibilities are endless!
Pear mincemeat is also great for canning, making it a perfect gift for the holiday season. Simply pack the mincemeat into jars and follow proper canning procedures.
To pair with pear mincemeat, opt for a dessert wine like PX sherry or a rich, full-bodied red wine. You can also serve it alongside a cheese board with sharp cheddar or blue cheese to balance out the sweetness of the mincemeat.
No matter how you choose to serve it, pear mincemeat is a delicious and versatile ingredient that is sure to impress.
Make-Ahead, Storing and Reheating
This pear mincemeat recipe can be made ahead of time and stored for later use. In fact, it’s even better if you let it sit for a few weeks to allow the flavors to meld together. Once you’ve made the mincemeat, you can store it in an airtight container in the fridge for up to 3 months or freeze it for up to a year.
To reheat the mincemeat, simply take it out of the fridge or freezer and let it come to room temperature. You can also gently warm it up on the stove or in the microwave if you prefer to serve it warm.
If you’re making a pear mincemeat pie or tart, you can assemble it ahead of time and store it in the fridge for up to a day. When you’re ready to bake, simply take it out of the fridge and let it come to room temperature before baking.
If you have leftover mincemeat, you can use it in a variety of ways. It’s delicious spread on toast or mixed into oatmeal for breakfast. You can also use it as a filling for cinnamon rolls, galettes, or other pastries. And if you’re feeling adventurous, try using it as a layer in a mincemeat cake!
One word of caution: if you’re planning to can your mincemeat, make sure you follow safe canning practices and use a tested recipe. Tim Farmer’s Country Kitchen has a great pear mincemeat canning recipe that you can try. And if you’re not sure about canning, it’s perfectly safe to store your mincemeat in the fridge or freezer instead.
Tips for Perfect Results
When making pear mincemeat, there are a few tips and tricks that can help you achieve perfect results every time. From ingredient selection to cooking techniques, here are my top tips for making the best pear mincemeat possible.
1. Choose the Right Pears
Not all pears are created equal when it comes to making pear mincemeat. Look for pears that are firm and slightly underripe, as these will hold their shape during cooking and won’t turn to mush. Bartlett, Bosc, and Anjou pears are all good options.
2. Use a Mix of Dried Fruits
While this recipe calls for currants, raisins, and sultanas, feel free to mix and match with other dried fruits as well. Chopped dried figs, apricots, or cherries would all be delicious additions to the mix.
3. Don’t Overcook the Mincemeat
While it’s important to cook the mincemeat long enough to soften the fruit and meld the flavors, be careful not to overcook it. Overcooking can cause the mixture to become dry and lose its flavor. Keep a close eye on it and remove it from the heat as soon as it’s done.
4. Let the Mincemeat Rest
Once the mincemeat is cooked, let it cool to room temperature before using it in your recipe. This will give the flavors a chance to meld and intensify.
5. Store Properly
If you’re not using the mincemeat right away, store it in an airtight container in the refrigerator for up to a week or in the freezer for up to six months. This will help preserve the flavors and prevent spoilage.
By following these tips, you’ll be well on your way to making the best pear mincemeat possible. Whether you use it in a pie, a tart, or a crumble, it’s sure to be a hit with your family and friends.
In conclusion, this pear mincemeat recipe is the perfect addition to your holiday baking repertoire. With its combination of pears, tart apples, and a variety of dried fruits, it’s a flavorful and versatile ingredient that can be used in a variety of desserts, from mincemeat pies to cakes, galettes, and even cinnamon rolls. And with the addition of warm spices like cloves, cinnamon, and allspice, it’s sure to evoke feelings of warmth and comfort during the colder months.
Whether you’re an experienced baker or a novice, this recipe is easy to follow and customize to your liking. And with the option to make it ahead of time and store it for later use, you can enjoy the delicious taste of pear mincemeat throughout the entire holiday season.
So why not give this recipe a try? With its delicious taste and versatility, it’s sure to become a staple in your holiday baking traditions. And who knows, you might just become the next Tim Farmer of your own country kitchen.
Pear Mincemeat Recipe
- 6 cups white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground cloves
- 1 teaspoon table salt
- 8 lbs pears, peeled and cored
- 1 orange, with peel quartered and seeded
- 1 lemon, with peel quartered and seeded
- 1 tart apple, peeled and cored
- 1 cup grape juice (purple)
- 1 cup cider vinegar
- 3 cups raisins
- 3 1/2 cups currants
- Measure first 5 ingredients into large pot. Stir.
- Grind next 4 ingredients into same pot. Stir well.
- Add remaining ingredients.
- Bring to a boil over medium heat, stirring often. Simmer; uncovered, until thick.
- Spoon into hot sterilized pint jars to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boilnig water bath for 20 minutes.
- This also freezes well. If stored in containers in refrigerator, it keeps at least 1 year.
- Pear Mincemeat Pie:.
- To make a 9 inch pie from recipe, use 2 cups mincemeat, 3/4 cups apple sauce and 1 1/2 tsbp minute tapioca. Bake on bottom shelf of 400 degree oven for about 30-35 minutes, until browned.
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Lucy is a mom who loves to cook up a storm. She enjoys discovering, collecting, and experimenting with delicious, healthy recipes for her blog. With her passion for cooking, Lucy is always coming up with her own unique creations to share with the world.