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.
mmmmmmmmm Ohhh my goodness i have to try this. Thank you Toni, I know i'm going to love this, no doubt.
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.
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!
This recipe is definitely on my file and on the list to make as desert when our winter comes. I can just imagine the lovely pear pie with loads of custard. Yummy. Thanks for this recipe Toni, thanks to you I will be the first one to make a pear pie. (We normally have apple pie, apple crumble, etc. always apple.)
