Best Pear And Sour Cherry Mincemeat Recipes

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PEAR AND SOUR CHERRY MINCEMEAT PIE



Pear and Sour Cherry Mincemeat Pie image

Categories     Dessert     Bake     Christmas     Thanksgiving     Pear     Cherry     Fall     Chill     Gourmet

Number Of Ingredients 3

2 recipes pastry dough
3 1/2 cups pear and sour cherry mincemeat
an egg wash made by beating 1 large egg yolk with 1 teaspoon water

Steps:

  • On a lightly floured surface with a floured rolling pin roll out half of dough 1/8 inch thick (about a 12-inch round). Fit dough into a 9-inch (1-quart capacity) pie plate and trim edge, leaving a 3/4-inch overhang. Chill shell 30 minutes.
  • On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a sharp large knife or pastry wheel cut into 1/2-inch-wide strips. Put a 9-inch cardboard round (see above) on a baking sheet and arrange 4 pastry strips 3/4 inch apart in middle of round. Working with 1 pastry strip at a time, weave remaining strips over and under pastry strips on round, beginning in middle and working out to sides, and letting excess hang over round. Freeze lattice top, covered loosely, on round on baking sheet until firm, about 30 minutes.
  • Preheat oven to 425° F.
  • Spoon mincemeat into shell, smoothing top. Lift lattice top together with round off baking sheet and slide pastry carefully onto pie. (If pastry sticks to baking sheet or round, pry loose carefully with a small knife.) Let lattice top soften until pliable and trim flush with rim of pie plate. Roll shell overhang up over edge of lattice top, crimping edge decoratively. Brush lattice top with egg wash and bake pie in middle of oven until pastry is golden and filling just begins to bubble around edge, about 25 minutes. Transfer pie to a rack and cool. Serve pie warm or at room temperature.

PEAR AND SOUR CHERRY MINCEMEAT



Pear and Sour Cherry Mincemeat image

Categories     Dessert     Thanksgiving     Raisin     Pear     Cherry     Walnut     Fall     Vegan     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 12

2 1/2 pounds firm-ripe Bartlett or Anjou pears (about 5)
2 tablespoons fresh lemon juice
2/3 cup sugar
1 cup water
1/2 cup dried sour cherries (about 3 ounces)
1/3 cup golden raisins
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
3/4 cup walnuts, toasted lightly and chopped fine
2 tablespoons brandy

Steps:

  • Peel, quarter, and core pears. Chop pears coarse and in a bowl toss with lemon juice.
  • In a dry 3 1/2- to 4-quart heavy saucepan cook 1/3 cup sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water down side of pan (caramel will steam and harden). Return pan to heat and simmer mixture, stirring, until caramel is dissolved. Add pears, remaining 1/3 cup sugar, cherries, raisins, spices, and salt and simmer, stirring occasionally at beginning of cooking and frequently toward end to prevent sticking, until thickened, about 50 minutes.
  • Stir in walnuts and brandy and cook, stirring, 1 minute. Cool mincemeat. Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week.

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