Pear fruit mince

Yield: 1 servings

Measure Ingredient
1½ kilograms Firm pears
500 grams Caster sugar
375 grams Sultanas
125 grams Currants
4 tablespoons Finely chopped glace ginger
60 grams Chopped almonds
⅓ cup Lemon juice
\N \N Grated zest of 1 orange
1 teaspoon Cinnamon
1 teaspoon Nutmeg
½ cup Orange-flavoured liqueur

1. Peel the pears, core and chop the flesh into very small dice. Place in the saucepan with all the other ingredients except the liqueur. Simmer gently, uncovered, for about 20 minutes, stirring occasionally.

2. Cover the saucepan and cook for a further 45 minutes or until the mixture is quite soft and dark in colour. Allow to cool and then add the liqueur.

3. Spoon into sterilized jars and seal. Store in a dark, cool, dry place until Christmas.

This recipe is taken from "Gourmet Gifts" by Beverley Sutherland-Smith, published by The Five Mile Press.

Converted by MC_Buster.

Per serving: 744 Calories (kcal); 33g Total Fat; (35% calories from fat); 18g Protein; 114g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 1 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 6 ½ Fruit; 5 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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