Best 3 Pear Mincemeat With Apricots Recipes
Indulge in the sweet and tangy symphony of flavors with our collection of pear mincemeat with apricot recipes. This delectable treat is a perfect blend of juicy pears, succulent apricots, and a medley of aromatic spices. Experience the classic mincemeat recipe with a modern twist, featuring the vibrant flavors of pears and apricots. Discover the no-cook version for a quick and easy indulgence. Satisfy your sweet tooth with the pear mincemeat tart, a delightful pastry filled with the irresistible pear and apricot filling. Explore the versatility of mincemeat with the mincemeat muffins, a delightful breakfast or snack option. Embark on a culinary journey with our pear mincemeat with apricot recipes, each offering a unique taste experience that will tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
PEAR-CRANBERRY MINCEMEAT LATTICE PIE
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
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 WITH APRICOTS
A delicious, not-so-common mincemeat. Excellent way to use all those extra pears!
Provided by Tracy Mulder
Categories Side Dishes
Yield 96
Number Of Ingredients 14
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
PEAR MINCEMEAT DESSERT
While going through some old cookbooks, this hand-scribbled note fell out. Boy, does this bring back memories! I made this as a Christmas dessert way back when, shortly after I got married. I bet it's still a yummy dessert! The beauty of this dessert is you can make it for just you, for a few, or for a lot.
Provided by Lennie
Categories Dessert
Time 25m
Yield 1 serving(s)
Number Of Ingredients 4
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).
Nutrition Facts : Calories 151.9, Fat 0.2, Sodium 8.1, Carbohydrate 39.4, Fiber 5.4, Sugar 26, Protein 0.7
Tips:
- To achieve the perfect balance of flavors, use a combination of sweet and tart pears. Look for varieties like Bartlett, Bosc, or Anjou.
- If you don't have any suet on hand, you can substitute it with butter or shortening. However, suet will give your mincemeat a richer flavor and texture.
- Feel free to adjust the amount of spices used in the recipe to suit your taste preferences.
- To ensure your mincemeat is evenly mixed, use a food processor or blender.
- Store your mincemeat in an airtight container in a cool, dark place for up to 3 months.
Conclusion:
Pear mincemeat is a delicious and versatile ingredient that can be used in a variety of recipes. It's perfect for filling pies, tarts, and pastries. You can also use it as a spread on toast or crackers. No matter how you choose to enjoy it, pear mincemeat is sure to be a hit. So next time you're looking for a unique and flavorful ingredient, give pear mincemeat a try.
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