Best 5 Pear Mincemeat Recipes

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**Unwrap the Sweetness of Winter with this Pear Mincemeat: A Culinary Journey of Festive Flavors**

As the winter chill sets in, the air fills with the tantalizing aroma of traditional holiday treats. Among these, pear mincemeat stands out as a quintessential delicacy, capturing the essence of the season with its unique blend of sweet, tangy, and aromatic flavors. This versatile filling forms the heart of various delectable recipes, from classic mince pies to indulgent tarts and even refreshing cocktails. Join us on a culinary adventure as we explore the world of pear mincemeat, unveiling its versatility and the delightful recipes it inspires.

Check out the recipes below so you can choose the best recipe for yourself!

PEAR-CRANBERRY MINCEMEAT LATTICE PIE



Pear-Cranberry Mincemeat Lattice Pie image

Categories     Berry     Fruit     Nut     Dessert     Bake     Christmas     Thanksgiving     Cranberry     Pear     Walnut     Fall     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

2 firm-ripe Anjou pears, peeled, cored, and finely chopped
1/2 cup dried sour cherries
1/2 cup dried currants
1/2 cup dried cranberries
1/2 cup packed light brown sugar
1/4 cup brandy
2 teaspoons finely grated fresh lemon zest
2 teaspoons finely grated fresh orange zest
2 tablespoons fresh lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
3/4 cup walnuts (2 3/4 oz), toasted and finely chopped
Pastry dough for a double-crust 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



Pear Mincemeat image

Make and share this Pear Mincemeat recipe from Food.com.

Provided by Suzie_Q

Categories     Dessert

Time 1h5m

Yield 6 pints, 12 serving(s)

Number Of Ingredients 13

6 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
1 teaspoon table salt
8 lbs pears, peeled and cored
1 orange, with peel quartered and seeded
1 lemon, with peel quartered and seeded
1 tart apple, peeled and cored
1 cup grape juice (purple)
1 cup cider vinegar
3 cups raisins
3 1/2 cups currants

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



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 MINCEMEAT WITH APRICOTS



Pear Mincemeat with Apricots image

A delicious, not-so-common mincemeat. Excellent way to use all those extra pears!

Provided by Tracy Mulder

Categories     Side Dish

Yield 96

Number Of Ingredients 14

6 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon salt
8 pounds pears - peeled, cored and chopped
1 large orange, quartered with peel
1 lemon, quartered and seeded
1 tart apple - peeled, cored and chopped
1 cup dried apricots, chopped
1 cup grape juice
1 cup cider vinegar
3 cups raisins
2 ½ cups dried currants

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!

Nutrition Facts : Calories 101.9 calories, Carbohydrate 26.6 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.5 g, Sodium 25.9 mg, Sugar 22.9 g

CHERRY PEAR MINCEMEAT



Cherry Pear Mincemeat image

Subscriber Brenda Wood, Egbert, Ontario, says that her favorite cherry recipe (below) can be prepared during cherry season, then frozen for later use in pies, tarts and cookies. She even serves it as ice cream topping!

Provided by Taste of Home

Categories     Desserts

Time 3h

Yield about 3 quarts.

Number Of Ingredients 15

6 cups pitted tart red cherries
6 cups ripe pears, coarsely chopped
2 pounds raisins
1 medium lemon, juiced
1 medium orange, juiced
Grated peel of lemon
Grated peel of orange
5 cups sugar
3/4 cup cider vinegar
3/4 cup apple juice
2 teaspoons ground nutmeg
2 teaspoons ground allspice
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves

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.

Nutrition Facts :

Tips:

  • Select ripe pears: Choose ripe, juicy pears that are slightly firm to the touch. Avoid pears that are too soft or have bruises or blemishes.
  • Use a variety of spices: Experiment with different spices to create a unique flavor profile for your mincemeat. Common spices used in mincemeat include cinnamon, nutmeg, cloves, allspice, and ginger.
  • Add dried fruits and nuts: Dried fruits and nuts add texture and sweetness to mincemeat. Popular additions include raisins, currants, sultanas, almonds, and walnuts.
  • Use a good quality brandy or rum: The alcohol in brandy or rum helps to preserve the mincemeat and adds a rich flavor. Choose a high-quality spirit that you enjoy drinking.
  • Let the mincemeat mature: After you have made the mincemeat, let it mature for at least two weeks before using it. This will allow the flavors to develop and mellow.

Conclusion:

Pear mincemeat is a delicious and versatile ingredient that can be used in a variety of recipes. It is perfect for pies, tarts, and pastries. It can also be used as a topping for ice cream or yogurt. With its sweet and tangy flavor, pear mincemeat is sure to be a hit with your family and friends.

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