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!)
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- 4 brown skinned pears, peeled, cored and roughly chopped
- 2 tbsp lemon juice
- 2 tbsp brandy (optional)
- 60 g sugar
- 1/2 Cup water
- 100 g dried cherries
- 100 g golden raisins
- 1 tsp cinnamon
- 1 tsp all spice
- 1/2 tsp cardamom
- A little freshly grated nutmeg
- Pinch Pink Salt Flakes pink salt flakes BUY
- 100 g walnuts, toasted
Place prepared pears into Thermo 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 Thermo 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.