Fruit mince can be a thing of beauty (or not!) Lots of Christmas childhood memories are tied up in fragrant Fruit Mince pies for me and in later years when at Thermomix I created a beautiful Fruit Mince and Frangipane Tart, that I still make every year…may try it this year with this version of Fruit Mince. This has a little less sugar than the Fruity Pear Mince recipe that appears in the Festive Flavour cookbook. And of course, I have managed to make it simpler. With my new mantra being ‘Keeping It Simple’…hoping you have already purchased the latest book which is out and about just in time for the Season! I have it in stock now. So go get it! (Do not wait…postage is crazy this time of year!)
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 4 brown skinned pears, peeled, cored and roughly chopped
- 2 Tablespoon lemon juice
- 2 Tablespoon brandy (optional)
- 60 Gram sugar
- 1/2 Cup water
- 100 Gram dried cherries
- 100 Gram golden raisins
- 1 Teaspoon cinnamon
- 1 Teaspoon all spice
- 1/2 Teaspoon cardamom
- A little freshly grated nutmeg
- Pinch Pink Salt Flakes pink salt flakes BUY
- 100 Gram walnuts, toasted
Place prepared pears into Thermomix bowl with lemon juice and brandy and chop 3 sec/speed 5. Allow to infuse whilst you make the caramelised sugar syrup.
Place the sugar into a flat bottomed sauce pan and leave on a low to medium heat (Induction 5) without stirring. Occasionally toss the sugar around and then as puddles of melted sugar start to appear, stir to combine without being too vigorous.
When fully melted, (but not burnt) add water (it will spit and separate) and stir until the caramel dissolves again.
Add caramel syrup to Thermomix bowl with all ingredients except walnuts.
Cook 45 min/Varoma/Reverse/speed 1.
Add walnuts and combine 4 sec/speed 4.
Pour into sterilised glass jars. Seal and keep until use.