Pear and apple mincemeat

Pear and apple mincemeat
  • Serves icon Makes about 1.25kg (enough for about 30 pies).
  • Time icon 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.

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

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

Method

  1. 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.

delicious. tips

  1. You can make the mincemeat in October, if you like, and store it in the fridge until December, but it’s great used straightaway, too.

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