Piratesmate(Deb)..recipe needed please?

[lynxstch]

Hi Deb..thanks for posting the fruit ketchup..sent you a PM but don't know if you got it..can you please post the pear mincemeat recipe you mentioned..and how you would use it?..still trying to think of any of your other great recipes that I might have lost..think I had written down a list of them somewhere..will have to find it..and it wouldn't have mattered if I had it on the D drive..had to reformat the entire computer..would have lost everything in the end anyhow!..thanks in advance
Lynn

 

[piratesmate]

Sorry - I guess I didn't scroll down far enough the other day. Here is the recipe. I made it into pies (with a crumb top), heated it & served over vanilla ice cream, and I think I used it in a filled cookie recipe. I'll look to see if I can find the cookie recipe.

As I remember, I used 2 pints per pie, so it didn't go too far. Our family has mincemeat pie for both Christmas & Thanksgiving with a traditional turkey dinner. I know a lot of people think it sounds weird, but for us it's a tradition. When I was young, my grandmother used the "old" recipe that called for meat. However, I haven't had it that way since I was about 10.

Pear Mincement

7 lb ripe Barlett pears
1 lemon
2 lb seedless raisins
6 3/4 c sugar
1 Tbl cloves, ground
1 Tbl cinnamon
1 Tbl nutmeg
1 Tbl allspice
1 tsp ginger
1 c vingar

Core & quarter pears. Cut lemon into quarters & remove seeds. Put pears, lemon & raisin through food chopper. Combine remaining ingredients in large kettle. Add chopped fruit. Bring to boil over medium heat; simmer 40 min. Pour, boiling hot, into hot pint jars, leaving 1/4" head speace. Adjust caps. Process 25 min in boiling water bath.
Yield: about 9 pints