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Joined: 07 Jan 2006 Location: North Texas (Map) Posts: 6758 PlantStew: 6481
Posted: Sat Nov 10, 2007 9:11 pm Post subject: Pear-mince Pie Filling
This is great if you prefer a fruit version of the standard mincemeat recipe.
5 pounds of Bartlett or Bosch Pears - peeled, cored and coarsely chopped
1 orange - peeled and chopped
1 pound of seedless raisins (currants might work too)
4 cups sugar
3/4 cup cider vinegar
2 teaspoons each of Ground Cinnamon and Allspice
1 1/2 teaspoons of Ground Nutmeg
1 teaspoon each of Ground Ginger and Ground Cloves
Combine everything in a large pot and bring to a boil.
Reduce heat and simmer (leaving the pot uncovered) for 2 hours or until very thick. Stirring occasionaly.
Cool, pack into containers and freeze.
For Pie filling
4 cups pear mince and 1 tablespoon of butter in unbaked pie crust, cover with second crust and bake at 425 degrees for 40-45 minutes.
glendann Official Garden Angel Joined: 19 May 2006 Location: Texas (Map) Posts: 8340 PlantStew: 256
Posted: Sun Nov 11, 2007 3:26 am Post subject:
Wannabe my use to take preserving pears and make a pear pie just like you would an apple pie just use pears was her only difference .Itf you like apple pie you will like pear.
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CritterPainter Awed by Nature Joined: 27 Aug 2006 Location: Washington State Posts: 1448
Posted: Sun Nov 11, 2007 5:31 am Post subject:
Have you actually made this Toni? I really want to try it, being a mince-fiend, but I always like to know that someone has worked out the kinks in a recipe, lol!
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