Pear and apple mincemeat

Name: Pear and apple mincemeat
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Makes about 1.25kg (enough for about 30 pies).
Ingredients: 250g grated apples; 160g ripe pears, peeled and diced; 315g firm pears, peeled and diced; 250g sultanas; 250g currants; 160g soft dark brown sugar; 250g pitted dates, chopped; Finely grated zest and juice 1½ oranges; Finely grated zest and juice 1½ lemons; 80ml brandy; 80ml rum; 40ml port; 1 heaped tsp ground cinnamon; 1 heaped tsp ground allspice; 1 whole nutmeg, grated; You’ll also need…; Large ovenproof pan

Easy
December

Easy
December

Makes about 1.25kg (enough for about 30 pies).
Hands-on time 20 min, oven time 2-3 hours

Traditionally, mince pies are made using beef suet but we’ve omitted it completely here to keep this recipe suitable for vegetarians. The apple and pear gives it a wonderfully fruity flavour, too, perfect for filling rough puff pastry with.

This recipe is by Anna Higham, head of bread and pastry at Lyle’s and Flor.

Vegetarian recipes

Nutrition: For 30 pies: filling only

Calories: 83kcals
Fat: 0.1g (no saturated)
Protein: 0.5g
Carbohydrates: 16.2g (16.2g sugars)
Fibre: 1g
Salt: 0.1g

Nutrition: per serving

Calories: 83kcals
Fat: 0.1g (no saturated)
Protein: 0.5g
Carbohydrates: 16.2g (16.2g sugars)
Fibre: 1g
Salt: 0.1g

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Ingredients

250g grated apples
160g ripe pears, peeled and diced
315g firm pears, peeled and diced
250g sultanas
250g currants
160g soft dark brown sugar
250g pitted dates, chopped
Finely grated zest and juice 1½ oranges
Finely grated zest and juice 1½ lemons
80ml brandy
80ml rum
40ml port
1 heaped tsp ground cinnamon
1 heaped tsp ground allspice
1 whole nutmeg, grated

You’ll also need…

Large ovenproof pan

250g grated apples
160g ripe pears, peeled and diced
315g firm pears, peeled and diced
250g sultanas
250g currants
160g soft dark brown sugar
250g pitted dates, chopped
Finely grated zest and juice 1½ oranges
Finely grated zest and juice 1½ lemons
80ml brandy
80ml rum
40ml port
1 heaped tsp ground cinnamon
1 heaped tsp ground allspice
1 whole nutmeg, grated

You’ll also need…

Large ovenproof pan

Method

Heat the oven to 140°C/ 120°C fan/gas 1. Add all the ingredients to the pan, stir well, then transfer to the oven for 2-3 hours, stirring every hour so it doesn’t catch on the bottom. The mixture will be thick and sticky when it’s ready. Take out of the oven and leave to cool, stirring every now and then. If potting up, do so while the mincemeat is still warm.

Method

Heat the oven to 140°C/ 120°C fan/gas 1. Add all the ingredients to the pan, stir well, then transfer to the oven for 2-3 hours, stirring every hour so it doesn’t catch on the bottom. The mixture will be thick and sticky when it’s ready. Take out of the oven and leave to cool, stirring every now and then. If potting up, do so while the mincemeat is still warm.