MINCEMEAT CHERRY PIE
Cherries and orange marmalade give a nice twist to traditional mincemeat pie. It's sure to add some old-fashioned flavor to your yuletide festivities.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Line a 9-in. pie plate with bottom pastry. Trim evenly with edge of plate. In a bowl, combine the remaining ingredients. Pour into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 473 calories, Fat 16g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 238mg sodium, Carbohydrate 78g carbohydrate (46g sugars, Fiber 2g fiber), Protein 3g protein.
MINCEMEAT
Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.
Provided by Ita
Categories World Cuisine Recipes European UK and Ireland English
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g
PEAR MINCEMEAT
Make and share this Pear Mincemeat recipe from Food.com.
Provided by Suzie_Q
Categories Dessert
Time 1h5m
Yield 6 pints, 12 serving(s)
Number Of Ingredients 13
Steps:
- Measure first 5 ingredients into large pot. Stir.
- Grind next 4 ingredients into same pot. Stir well.
- Add remaining ingredients.
- Bring to a boil over medium heat, stirring often. Simmer; uncovered, until thick.
- Spoon into hot sterilized pint jars to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boilnig water bath for 20 minutes.
- This also freezes well. If stored in containers in refrigerator, it keeps at least 1 year.
- Pear Mincemeat Pie:.
- To make a 9 inch pie from recipe, use 2 cups mincemeat, 3/4 cups apple sauce and 1 1/2 tsbp minute tapioca. Bake on bottom shelf of 400 degree oven for about 30-35 minutes, until browned.
PEAR MINCEMEAT WITH APRICOTS
A delicious, not-so-common mincemeat. Excellent way to use all those extra pears!
Provided by Tracy Mulder
Categories Side Dish
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
VEGAN MINCE PIES
Vegan mince pies - a vegan version of the popular Christmas treat with boozy, easy to make home-made mincemeat and crisp coconut oil pastry.Makes 12-16 mince pies.
Provided by Domestic Gothess
Categories Dessert
Time 1h20m
Number Of Ingredients 23
Steps:
- You ideally need to prepare the mincemeat the day before you bake the vegan mince pies. Start by placing the currants, raisins, sultanas, cranberries, mixed peel, soft brown sugar, almonds, coconut oil, grated bramley apple, spices and orange zest and juice in a large saucepan.
- Heat gently, stirring, until the coconut oil has melted then simmer very gently, stirring occasionally, for about 10 minutes.
- Remove from the heat, allow to cool a little then stir in the booze of your choice. Ladle it into two large, or four regular sized sterilised jars and set aside until completely cold (overnight is best).
- To make the coconut oil pastry, place the flour, icing sugar, salt and orange zest in a food processor and pulse to combine.
- Add the cold, diced coconut oil and blend until it resembles fine breadcrumbs. Make sure that no lumps of coconut oil remain; you may need to blend it in two batches if your food processor isn't very big.
- Add the cold vodka and 2 Tbsp water and blend again until the pastry starts to come together. You can add a drop more water if needed. Bring the pastry together with your hands.
- Roll the pastry out thinly on a lightly floured surface and use an approx 10-11cm cutter to cut out rounds (I cut round the base of a small tart tin with a sharp knife as I don't have a cutter big enough). It may be easier to roll out a quarter of the pastry at a time rather than all of it in one go. (If the pastry is too soft then you can pop it in the fridge for 15 minutes to firm up a little but don't let it get too cold or it will be hard to roll out.)
- Line a 12 cup muffin tray with strips of baking parchment - this makes it easy to get the baked vegan mince pies out of the tin. Gently press the pastry rounds into the prepared tin.
- Fill each one with a heaped spoonful of the mincemeat - be generous but don't fill them right to the top as it will bubble up as it cooks.
- Re-roll the pastry trimmings and use a cutter the same size as the cavities in your muffin tin to cut out six rounds. Use a star cutter to cut a star out of the centre of each round.
- Top each of the mince pies with either a star or a round. If you are topping them with a round then brush the edge of the pastry with water and press the top down firmly around the edge to seal.
- Place the tray of mince pies in the freezer for 20 minutes while you preheat the oven to 190C/375F/gas mark 5.
- Brush the tops of the mince pies with a little non-dairy milk then bake for 25-30 minutes until golden and bubbling. Use the strips of baking parchment to lift them out of the tin onto a wire rack and leave to cool before eating. Don't leave them to cool in the tin as any mincemeat that bubbles over will cement them in!
CHERRY PEAR PIE
Two of my family's favorite fruits appear in this splendid pie with a nutty streusel topping. I like to serve slices with cherry-vanilla frozen yogurt.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss pears and cherries with lemon juice and extract. In a small bowl, mix sugar and cornstarch; add to pear mixture, tossing to coat. Transfer to pastry-lined pie plate., For topping, in a small bowl, mix flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over filling., Bake 50-60 minutes or until golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.
Nutrition Facts : Calories 531 calories, Fat 22g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 219mg sodium, Carbohydrate 80g carbohydrate (45g sugars, Fiber 5g fiber), Protein 5g protein.
PEAR AND SOUR CHERRY MINCEMEAT PIE
Steps:
- On a lightly floured surface with a floured rolling pin roll out half of dough 1/8 inch thick (about a 12-inch round). Fit dough into a 9-inch (1-quart capacity) pie plate and trim edge, leaving a 3/4-inch overhang. Chill shell 30 minutes.
- On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a sharp large knife or pastry wheel cut into 1/2-inch-wide strips. Put a 9-inch cardboard round (see above) on a baking sheet and arrange 4 pastry strips 3/4 inch apart in middle of round. Working with 1 pastry strip at a time, weave remaining strips over and under pastry strips on round, beginning in middle and working out to sides, and letting excess hang over round. Freeze lattice top, covered loosely, on round on baking sheet until firm, about 30 minutes.
- Preheat oven to 425° F.
- Spoon mincemeat into shell, smoothing top. Lift lattice top together with round off baking sheet and slide pastry carefully onto pie. (If pastry sticks to baking sheet or round, pry loose carefully with a small knife.) Let lattice top soften until pliable and trim flush with rim of pie plate. Roll shell overhang up over edge of lattice top, crimping edge decoratively. Brush lattice top with egg wash and bake pie in middle of oven until pastry is golden and filling just begins to bubble around edge, about 25 minutes. Transfer pie to a rack and cool. Serve pie warm or at room temperature.
PEAR & MINCEMEAT CRUMBLE CAKE
With a hint of spice and little pockets of mincemeat, this is a lovely post-Christmas cake, great with warm custard
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 2h
Yield Cuts into 12 slices
Number Of Ingredients 11
Steps:
- Put pears into a non-stick frying pan with 2 tbsp sugar and 2 tbsp water. Cover, then cook over a medium heat for 10 mins until just tender, stirring every so often. There shouldn't be juices once the pears are cooked. Add the spice; leave to cool.
- Heat oven to 160C/140C fan/gas 3. Butter then line the base and sides of a 20cm round, deep cake tin. Put butter, sugar, vanilla and ¼ tsp salt into a large bowl. Beat with an electric hand whisk until pale and fluffy. Add eggs and flour, beat until smooth, then fold in almonds with a spoon. Remove 85g batter and put into a small bowl. Into this add the plain flour and chop into the mix with a cutlery knife to make a soft, crumbly-looking mix.
- Spoon half the cake mix into the tin, top with half the pears, dot over half the mincemeat, then dollop the rest of the cake mix on top. Scatter with remaining pears, mincemeat, then the crumble mix. Sprinkle with final 1 tbsp sugar. Bake for 1½ hrs, covering with foil after 1 hr, until golden, risen and a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins, then cool on a rack. Keep it in the lining paper, as this will help it stay moist. Will keep, well wrapped in an airtight tin, for 5 days. Freeze for 1 month.
Nutrition Facts : Calories 442 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium
PEAR AND SOUR CHERRY MINCEMEAT
Categories Dessert Thanksgiving Raisin Pear Cherry Walnut Fall Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 12
Steps:
- Peel, quarter, and core pears. Chop pears coarse and in a bowl toss with lemon juice.
- In a dry 3 1/2- to 4-quart heavy saucepan cook 1/3 cup sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water down side of pan (caramel will steam and harden). Return pan to heat and simmer mixture, stirring, until caramel is dissolved. Add pears, remaining 1/3 cup sugar, cherries, raisins, spices, and salt and simmer, stirring occasionally at beginning of cooking and frequently toward end to prevent sticking, until thickened, about 50 minutes.
- Stir in walnuts and brandy and cook, stirring, 1 minute. Cool mincemeat. Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week.
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4/5 (1)Category DessertServings 8Total Time 1 hr 5 mins
- Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Unroll pie crust onto cookie sheet.
- In small bowl, stir together cornstarch and 1 tablespoon water. In medium bowl, stir cornstarch mixture and remaining filling ingredients. Spoon filling mixture onto center of crust within 2 inches of edge. Carefully fold 2-inch edge of crust over filling, pleating crust slightly as necessary.
- In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Sprinkle sugar over crust edge.
- Bake 20 to 25 minutes or until pears are tender and crust is golden brown. Cool 15 minutes. Cut into wedges; serve warm. Cover and refrigerate any remaining tart.
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- Bring first 9 ingredients to a boil in a large heavy saucepan, stirring often; reduce heat to medium-high, and cook, stirring often, 25 to 30 minutes or until thickened. Cool.
- Roll remaining piecrust to press out fold lines. Cut out and remove leaf shapes from center of piecrust using a leaf-shaped cookie cutter, leaving a 3-inch border around edges. Brush piecrust and leaves with beaten egg. Carefully place piecrust over filling; fold edges under. Make diagonal cuts into edge at 1/4-inch intervals; fold every other piece inward. Arrange leaves on pie.
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- 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.)
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