Pear Mincemeat

With Florida and Texas organic citrus in season and Pears still at the market I have been making this pear mincemeat recipe a lot. I make it as mini tartlets and as larger 9″ round tarts I even made it in my new rectangular tart pan. Regardless of the shape it’s an easy no fail crowd-pleaser.

Peel and core 3 pears (a generous pound) (I used Bosc, but any kind will work), toss them with 1 T of Lemon Juice.  Place in a food processor add: 1/2 small seedless Valencia Orange (skin and flesh), 2 Tablespoons of Buddha’s Hand (optional – substitute 1 T chopped organic Lemon) and the pears.  Process until it resembles coarse shards.

Remove from the food processor and place into a large heavy bottomed sauce pan.
Add: 1/4 cup green Raisins, 1/4 cup of Currants, 1/3 cup of Brown sugar, 1 Tablespoon of roughly chopped crystallized ginger, 1/2 teaspoon of Cinnamon, 1/4 teaspoon of Allspice, 1/4 teaspoon of freshly grated Nutmeg, a pinch of Salt and 1 cup of Water. Bring to a boil then reduce the heat and simmer for about an hour or until it thickens, stirring occasionally.

Remove from heat and fold in: 1/2 cup of lightly toasted and roughly chopped Walnuts or Pecans.

Taste and adjust seasoning.

Use this great tart dough recipe and make into any shape you like makes about 48 tartlets.

Fill the tartlets with the pear mincemeat and bake in a preheated 375F oven for 45 minutes or until well browned.

Serve with a dolloped of unsweetened whipped cream.

If you have extra filling it keeps well in the fridge for weeks.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note:
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