Best Pear Mincemeat Recipes

PEAR-CRANBERRY MINCEMEAT LATTICE PIE

Steps:

• Make mincemeat:
• Stir together all ingredients except pastry dough and chill in an airtight container, stirring at least once a day for at least 3 days.
• Make pie:
• Put oven rack in middle position. Put a large baking sheet on rack and preheat oven to 425°F.
• Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out smaller piece of dough for top crust.
• Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Stir mincemeat, then spoon into shell in an even layer. Weave a lattice pattern over pie with pastry strips.
• Trim edges of strips flush with edge of bottom crust. Fold bottom crust up over edges of lattice and decoratively crimp.
• Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and cover edge of pie with a pie shield or foil if it begins to brown too quickly. Continue to bake until crust is golden brown and filling begins to bubble around edge, about 1 hour more. Transfer pie to a rack and cool to warm or room temperature, about 2 hours. Serve pie warm or at room temperature.

PEAR MINCEMEAT

Steps:

• 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.

PEAR AND SOUR CHERRY MINCEMEAT PIE

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 & MINCEMEAT CRUMBLE CAKE

Steps:

• Put pears into a non-stick frying pan with 2 tbsp sugar and 2 tbsp water. Cover, then cook over a medium heat for 10 mins until just tender, stirring every so often. There shouldn't be juices once the pears are cooked. Add the spice; leave to cool.
• Heat oven to 160C/140C fan/gas 3. Butter then line the base and sides of a 20cm round, deep cake tin. Put butter, sugar, vanilla and ¼ tsp salt into a large bowl. Beat with an electric hand whisk until pale and fluffy. Add eggs and flour, beat until smooth, then fold in almonds with a spoon. Remove 85g batter and put into a small bowl. Into this add the plain flour and chop into the mix with a cutlery knife to make a soft, crumbly-looking mix.
• Spoon half the cake mix into the tin, top with half the pears, dot over half the mincemeat, then dollop the rest of the cake mix on top. Scatter with remaining pears, mincemeat, then the crumble mix. Sprinkle with final 1 tbsp sugar. Bake for 1½ hrs, covering with foil after 1 hr, until golden, risen and a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins, then cool on a rack. Keep it in the lining paper, as this will help it stay moist. Will keep, well wrapped in an airtight tin, for 5 days. Freeze for 1 month.

PEAR AND SOUR CHERRY MINCEMEAT

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.

PEAR MINCEMEAT WITH APRICOTS

Steps:

• In a large pot, combine the sugar, cinnamon, allspice, cloves and salt. Mix well.
• Into the same pot, add the pears, orange, lemon, apple and apricot. Mash together.
• Stir in the grape juice, vinegar, raisins, and currants. Bring to a boil over medium heat, stirring often. Simmer, uncovered, until thick.
• Spoon into hot sterilized jars to within 1/4 inch of jar top. Seal. Check seal the top of the lid lid should not move when pressed. If seal isn't good refrigerate and use within 1 week. If stored in well sealed containers in refrigerator, it keeps at least one year!

CHERRY PEAR MINCEMEAT

Steps:

• In a large kettle, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, until mixture is thickened, about 2-1/2 hours. Stir frequently while simmering. Chill.

ELEGANT MINCEMEAT PEAR TART

Steps:

• PREPARE PASTRY DOUGH: In medium bowl, with fork, stir flour and sugar. With pastry blender or two knives used scissor fashion, cut margarine or butter into flour mixture until mixture resembles coarse crumbs. Add egg; mix lightly with fork until dough is just moist enough to hold together. (Or, in food processor with knife blade attached, blend flour, margarine or butter, cut into 8 pieces, and sugar until mixture resembles coarse crumbs, about 10 seconds. Add egg through feed tube; blend 15 seconds more or until dough holds together and leaves side of bowl.) With hands, shape dough into ball. Wrap with plastic wrap and refrigerate 1 hour; trim edge. With fork, prick tart shell in many places to prevent puffing and shrinkage during baking.
• Line tart shell with foil; bake 10 minutes. Remove foil; again prick dough. Bake 10 minutes longer. Remove tart shell from oven; turn oven control to 425°F.
• PREPARE STREUSEL TOPPING: In small bowl, combine flour and lightly brow sugar. With pastry blender or two knives used scissor fashion, cut margarine or butter into flour mixture until mixture resembles coarse crumbs. Refrigerate.
• Preheat oven to 350°F On lightly floured surface, with floured rolling pin, roll out dough into round about 1 inch larger all around than 10inch tart pan with removable bottom.
• Ease dough into tart pan to line evenly.
• Drain pears; pat dry with paper towels. Cut each pear half lengthwise into ¼ inch thick slices, being careful to keep slices from each half together. Arrange pears on mincemeat, fanning slices slightly.
• With spoon, evenly sprinkle Streusel Topping over sliced pears in tart shell.
• Bake tart 15 to 20 minutes until filling is heated through and crust and topping are lightly browned. Cool tart slightly in pan on wire rack.
• Remove side of pan. Serve tart warm or cool completely to serve later. 10 servings. Begin about 2 hours before serving or early in day.
• Good Housekeeping.

PEAR MINCEMEAT DESSERT

Steps:

• Preheat oven to 350 degrees F.
• In a glass baking dish, place one bartlett pear half, well drained from a tin, for each serving-- place with the cavity up.
• For each pear half, place one tbsp mincemeat (use a good quality product) in a small mixing bowl and add 1/2 tsp brandy for each tbsp of mincemeat; you don't have to use the brandy, though, if you don't want to, or you can substitute another spirit for the brandy (try Grand Marnier, or port).
• Stir brandy and mincemeat together, then place one tbsp into the cavity in each pear half.
• Bake pears for 20 minutes; serve warm, with lots of freshly whipped cream (if your waistline can take it).