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Pear mincemeat recipe

Pear mincemeat recipe

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Pear desserts

This mincemeat is a bit unorthodox, using loads of pears. Try it during Christmastime, or can it for year-round use.

56 people made this

IngredientsServes: 96

  • 1.25kg (2 3/4 lb) caster sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 3.75kg (8 lb) pears - peeled, cored and chopped
  • 1 large orange - quartered with peel
  • 1 lemon - quartered and pips removed
  • 1 tart apple - peeled, cored and chopped
  • 150g (5 oz) dried apricots, chopped
  • 225ml (8 fl oz) white grape juice
  • 225ml (8 fl oz) cider vinegar
  • 425g (15 oz) sultanas
  • 375g (13 oz) dried currants

MethodPrep:1hr ›Cook:45min ›Ready in:1hr45min

  1. In a large pot, combine the sugar, cinnamon, allspice, cloves and salt. Mix well. Into the same pot, add the pear, orange, lemon, apple and apricot. Mash together.
  2. Stir in the grape juice, vinegar, sultanas and currants. Bring to the boil over medium heat, stirring often. Simmer, uncovered, until thick.
  3. Spoon into hot sterilised jars to within .5cm (1/4 in) of jar top. Seal. Check seal - the top of the 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!

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (7)

by clos

Used different ingredients.This is a fantastic recipe! We have a pear tree and this is a tasty way to use them. I add dried cherries to the fruit mix and 200ml of brandy just prior to processing.-24 Jul 2008

I used mixed spice because it smells nicer and more christmassy. Apart from this I stuck to the recipe, DELISH!-23 Nov 2014

by laura.bora

Put this over cream cheese, spread over ryvita, and it is absolutely WONDERFUL! Everyone that I have served it to has asked for the recipe. It takes awhile to make, but isn't hard.-24 Jul 2008

Pear Mincemeat Recipe for Water Bath Canning

Mincemeat is one of the best ways to preserve an abundance of Fall pears. This delicious conserve makes a New England traditional spicy holiday pie. But it&rsquos not just for pie &mdash the chef of a Bon Appetit Top 50 Restaurants asked me for a quart of this to use as a garnish for a very special dinner. Consider a spoonful to garnish any pork or game entrée. Yields 3 quarts.


&bull 1 orange
&bull 1 lemon
&bull 1/2-cup white or organic cane sugar
&bull about 12 large pears, hard ripe
&bull 14 oz golden raisins
&bull 14 oz dark raisins
&bull 2 cups brown sugar
&bull 1 tbsp cinnamon
&bull 2 tsp ground allspice
&bull 2 tsp ground nutmeg
&bull 1 tsp ground cloves
&bull 1 tbsp grated fresh ginger*
&bull 1 quart apple cider
&bull 2 cups dark rum or brandy
&bull 1/2-cup brandy or dark rum
&bull Additional liquor to top jars

1. Peel one orange and one lemon with a vegetable peeler. Completely remove all the white part of the peel from the orange and the lemon.

2. Cut fruit in half and remove all the seeds. Chop the fruit. Slice the peel into 1/2-inch pieces (scissors work well here)

3. In a small pot, bring to a boil 1/2-cup sugar and 1 cup water. Cook the peel slowly until it is tender. Watch carefully that it doesn&rsquot burn.

4. Drain, discarding the syrup (or save to flavor water).

5. Peel, core and dice about 12 pears. As you peel and chop all the pears, just pile them into a bowl don&rsquot worry about browning as they&rsquoll be mixed and cooked with a lot of spices and will be brown anyway. No worries.

6. In a large preserving kettle, such as your jam pot, combine the diced pears with the raisins, brown sugar, spices, peels, and cider. Bring the mincemeat to a boil, turn the heat to low and simmer gently for about 1 hour. The pears will be completely tender. Stir often and watch carefully to see it doesn&rsquot stick or scorch.

7. After the hour is up, add 1/2 cup of brandy or dark rum. Simmer on low very carefully for another 30 minutes. The mincemeat should be very thick, just right to fill a pie.

8. Ladle hot into hot jars. Run a knife down the inside of the jar to remove all air bubbles. You should fill almost to the 1/4-inch mark.

9. To each jar, add a little more brandy or rum, letting it stay on top to protect the fruits. Seal the jars and process in boiling water bath for 30 minutes for pints, 40 minutes for quarts.

Makes about 3 quarts. Use 1 quart for a full-size mincemeat pie.

*Quick tip: To have grated ginger on hand, peel pieces of fresh ginger, cut into ½-inch pieces and process to a paste with about an equal amount of sugar. Keep this in the freezer to have on hand. The tiny amount of sugar won&rsquot have much effect on your recipe.

Wendy Akin is a happy to share her years of traditional skills knowledge. Over the years, she&rsquos earned many state fair ribbons for pickles, relishes, preserves and special condiments, and even a few for breads. Read all of Wendy&rsquos MOTHER EARTH NEWS posts here.

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Recipe Summary

  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 large green apple, peeled and finely chopped
  • 1 ¼ cups sultana raisins
  • 1 ⅛ cups white sugar
  • ½ cup dried currants
  • ½ cup raisins
  • ½ cup butter
  • ½ cup chopped almonds
  • 1 ½ tablespoons grated orange zest
  • ½ teaspoon ground cinnamon
  • 1 cup brandy

Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.

Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.

Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.

Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.


For pastry, combine flour, sugar and salt in large bowl. Using pastry blender cut in butter until coarse crumbs form.

Add egg and egg yolk and stir with fork until moist clumps form. Bring dough together with hands and knead to form dough. Divide into 2 discs. Wrap and chill for at least 30 minutes.

For filling, combine apples, pears, raisins, sugar, butter, currants, mixed fruit, lemon rind and juice, cinnamon, nutmeg, allspice and apple or pear juice in a large saucepan. Bring to boil, stirring. Cover and simmer for 30 minutes, stirring occasionally.

Uncover and cook, stirring occasionally for 20 minutes or until thickened slightly. Stir in brandy and let cool completely.

Preheat oven to 425 degrees F.

Remove dough from refrigerator and let stand to soften slightly. Knead dough on floured surface. Roll out one disc of pastry to fit a 9-inch pie plate with a 1/2-inch overhang. Pour mincemeat into pastry shell and smooth top.

Roll out remaining pastry to 1/4-inch thickness. Using pastry cutter wheel, cut 1-inch wide strips. Weave strips on top of filling to make a lattice top. Press ends of strips into rim of crust. Fold over bottom crust to cover lattice ends. Pinch to seal and flute edge.

Place on baking sheet. Bake for 15 minutes. Reduce heat to 350 degrees F and bake for 35 minutes or until pastry is golden and filling is bubbly. If edge begins to get too dark, cover lightly with strips of foil.

1. Preheat oven to 425ºF (220ºC)

2. In food grinder and using coarse blade, or in food processor and using on/off motion, coarsely chop clementine and lemon.

3. In large, heavy saucepan, combine clementine mixture, pears, golden and seeded raisins, sugar, peel, wine, cherries, butter, cinnamon, ginger, nutmeg, allspice and cloves.

4. Bring to simmer over medium heat.

5. Reduce heat to low and simmer, stirring frequently, for 45 minutes or until thickened and caramel brown.

7. Line 60 tart shells with pastry cut to fit with crinkle-edged cutter.

8. Fill shells three-quarters full with mincemeat mixture.

9. If desired, using a smaller crinkle-edged cutter, cut out circles of pastry to fit over mincemeat but not touch edges.

10. Brush top crust with cream or milk.

11. Bake in oven for 15 minutes reduce heat to 350ºF (180ºC) and bake tarts for 10 minutes longer.

Pear and Fig Mincemeat


  • 2 pears
  • 150g glace cherries
  • 150g mixed peel
  • 250g dried figs
  • 200g sultanas
  • 250g raisins
  • 2 oranges
  • 1 lemon
  • 5 tbsp brown sugar
  • 200ml blended whisky
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  1. Finely slice and dice the fruit, cherries and dried fruit. You can use a food processor to quickly chop the dried fruit if you’re short on time.
  2. Pop the prepared fruit into a large mixing bowl and tip in the zest of two oranges, juice of one orange, juice of the lemon, the sugar, whisky, cinnamon, ginger and nutmeg. Combine everything thoroughly.
  3. Cover the top of the bowl and leave to stand for at least three days, but ideally as long as possible. Make sure that you give it a little mix each day – this will ensure that the fruit absorbs all of the alcohol.

Cost: Using 200ml of whisky in your mincemeat may seem like an extravagance, but we’re not talking about your 30 year old prize single malt here.

Using an off-the-shelf blended whisky, or similar, you could easily produce these 6 jars of delicious Pear and Fig Mincemeat for as little as £8, or little more than £1.30 per jar.

Pear Mincemeat Strudel

Preheat oven to 375 degrees F. Lightly oil a baking sheet or spray it with nonstick cooking spray set aside.

In a large bowl, gently combine mincemeat, pears, brandy and lemon juice. In a small bowl, combine oil and melted butter.

Unroll phyllo onto a clean, dry surface. Cover with a sheet of wax paper and then a damp kitchen towel. Place a dry kitchen towel with a long edge toward you on the work surface. Sprinkle the towel with 1 teaspoon breadcrumbs. Lay 1 sheet of phyllo on the towel. (Keep the stack of phyllo sheets covered to prevent them from drying out while you are working.) Starting at the outside edges and then working toward the center, lightly brush the phyllo sheet with the oil/butter mixture. Sprinkle with 1 teaspoon breadcrumbs. Lay another sheet of phyllo on top brush with more oil/butter and sprinkle with breadcrumbs. Repeat with the remaining 6 sheets of phyllo, lightly brushing with oil/butter and sprinkling with breadcrumbs between each layer. Be sure to reserve a little of the oil/butter for the top of the strudel once it is rolled.

Mound the filling in a 3-inch-wide strip along the long edge of the phyllo stack, leaving a 2-inch border at the bottom and at the sides. Fold the short edges in and, starting at the long edge nearest you, roll the filling and phyllo into a cylinder, using the towel to help lift as you roll. Roll up firmly but not too tightly, to allow a little room for expansion. Carefully transfer the strudel, seam-side down, to the prepared baking sheet. Brush the top with the remaining oil/butter. With a serrated knife, cut several slits diagonally across the top of the strudel. (The strudel can be prepared ahead to this point. Cover with plastic wrap and place in the freezer until frozen, then wrap well in plastic wrap followed by aluminum foil and store in the freezer for up to 1 month. Do not thaw before baking.)

Bake for 40 to 50 minutes, or until the phyllo is golden and the filling is bubbling. Use a wide metal spatula to transfer the strudel to a serving platter. Dust with confectioners' sugar. Serve warm or at room temperature, accompanied by Eggnog Ice Cream. (The strudel is best served within a few hours of baking, because the phyllo becomes soggy over time. If necessary, recrisp the strudel by reheating at 350 degrees F for 15 to 20 minutes before serving.)

Easy Pear Mincemeat, without the meat!

Maybe the title of this blog post doesn't make sense to you, but please bear with me for a minute.

Some people don't realize traditional mincemeat usually contains beef and/or beef suet, and when they find out, they visibly cringe.

I adore "real" mincemeat, but it isn't realistic to think that all of my guests are carnivores. Normally holiday pies, cakes and tarts are "safe" foods for my vegetarian friends.

. and I don't want anyone unexpectedly eating meat when they indulge in my tasty little turnovers. This is why I've created a perfect vegetarian and vegan-friendly Pear Mincemeat recipe that captures the sweet & spicy essence of mincemeat without the meat.

To make it even easier, I've included shortcuts, like using "Pumpkin Pie Spice " instead of several different spices. You can peel your pears, but I didn't. You can make it with or without brandy. if you add the brandy early on in the recipe, the alcohol cooks out.

My Pear Mincemeat recipe makes enough filling for one pie, but you could use the mincemeat for other holiday baking instead, like making these simple turnovers.

Start by rolling out a sheet of puff pastry and cutting it into 12 squares. Add a heaping tablespoon full of mincemeat to the center of each square.

Fold the square into a triangle and press the edges together with a fork. Next, use the fork tines to make holes for the steam to release while baking.

Bake in a 400 degree oven for 10 minutes or until golden brown. Let cool a bit, then sprinkle powdered sugar over the turnovers. One of my turnovers didn't seal, so it became my test sample.

This season, make your own Pear Mincemeat, using USA pears and omitting the meat. Pears are the perfect backdrop for the festive flavors of citrus & cloves, providing a sweetness, texture and taste that other fall fruits just can't match.

I've read about preserved mincemeat lasting for years, even decades, but a well-made mincemeat is so satisfying I honestly don't know how it would last much longer than a few weeks in anyone's pantry.


In a large stainless steel saucepan, combine currants, raisins, apricots, lemon zest and juice, orange zest and juice, brown sugar, cinnamon, nutmeg, ginger and salt. Fold in pears, being careful not to bruise or break them. Bring to a boil over medium-high heat. Lower heat, cover and boil gently, stirring occasionally, for 30 minutes, until slightly thickened. uncover and cook, stirring occasionally, until thick enough to mound on a spoon, about 15 minutes. Add almonds and rum, if using, and boil gently for 5 minutes.

Meanwhile, prepare boiling water canner, jars, and lids. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Ladle hot mincemeat into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mincemeat. Wipe rim with clean cloth. Center lid on jar. Screw band (ring) down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 20 minutes, adjusting for altitude***. Remove canner lid. Wait 5 minutes, then remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Store.

PX and pear mincemeat

Rich, sweet Pedro Ximenez sherry, with its flavours of raisins, fig and caramel, is the perfect tipple to splash into your mincemeat, and matches so well with fragrant pear. Serve any leftover sherry alongside mince pies, Christmas pudding or cake.

This delicious mincemeat will make about 1.6kg. The perfect addition to your homemade mince pies.

(5oz) dried cranberries, halved

(2oz) crystallised stem ginger, finely chopped

2 firm but ripe pears (about 300g/11oz), peeled, cored and cut into 1cm cubes

(2oz) blanched almonds, roughly chopped

1 1/2 tsp each ground cinnamon and mixed spice

1/2 tsp freshly grated nutmeg

Pinch of ground cloves, optional

Finely grated zest and juice of 1 orange

(5oz) vegetarian suet or unsalted butter

(7oz) light muscovado sugar

(9 fl oz) Pedro Ximenez sherry

Tip all the ingredients, except the sherry, in to a large pan. Heat gently, until the butter or suet has melted, then simmer gently for 10min, stirring occasionally. Cool for a few minutes, then stir through the sherry and spoon into sterilised jars. Secure the lids tightly. Label and store in a cool place.

It will keep for up to 6 months. Once opened, store in the fridge and use within a week.