The Passionate Pantry

"If you have a dream, you have a responsibility to yourself to make it come true; because if you don't, you're just a dreamer" Marco Pierre White

Menu
  • Home
  • About Gina
  • Recipes
    • Baking
      • Biscuits / Crackers
      • Breads
      • Cakes
      • Cupcakes
      • Muffins
      • Icings
      • Pastry
      • Scones
      • Slices
    • Main Ingredients
      • Chocolate
      • Dairy
      • Eggs
      • Grains
      • Legumes
      • Meats
      • Nuts / Seeds
      • Pasta
      • Poultry
      • Seafood
      • Vegetables
    • Meals and Courses
      • Breakfast
      • Dessert
      • Dinner
      • Drinks
      • Lunch
      • Nibbles
      • Salads
      • Sauces / Condiments
      • Soups
      • Spreads / Dips
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Nut Free
      • Paleo
      • Raw
      • Vegan
      • Vegetarian
    • Recipes from A – Z
    • Close
  • Thermomix
  • Art Classes
  • Suppliers
  • Contact Gina
You are here: Home / Recipes / Fruity Pear Mince (for fruit mince tarts)

Fruity Pear Mince (for fruit mince tarts)

30/03/2016 by Gina 4 Comments

Over the next couple of weeks I will be working on getting the rest of the recipes uploaded from my Christmas Cooking Class last year.  No Christmas class is complete without making fruit mince tarts … my family adore them!

So this is the recipe for the fruit mince I use and the pastry, which is in fact shortbread, will be uploaded soon.

There are many recipes around for fruit mince but the one I love the most first appeared in the Thermomix Festive Flavour cookbook some years ago, and has since appeared on the Recipe Community (see here ).

I have adapted the recipe to suit my own tastes and to make it nut free.  It will also give you plenty of fruit mince … about 4 cups in total.  So if I have any fruit mince left once the festive season is over I store it in the freezer until the following year.  It keeps beautifully and will be the first mince I use before making another batch.

Fruit mince can be used to fill tarts, folded through ice-cream, used as a topping on individual flavoured custards and sprinkled with toasted nuts, rolled inside scrolls to be baked, served as a jam (if you are serving adults fold through another dash of brandy) with toasted brioche and whipped maple ricotta ( see here)  … in fact there are so many uses it is handy to have on stand by during the festive season.  AND apart from that … it is soooo much nicer than store bought fruit mince as you know exactly what is in it.

You will need 230g juice from the lemons and oranges, so if you are a little over in one, and under in the other that is fine as long as there is 230g total.

The pears ready to be mixed
Mixed and ready for other ingredients
I use a microplane for my zest

Zest added …
… along with the rest of the ingredients
Cooked (with basket on top) for 35 minutes …

… giving you a perfect consistency
Recipe makes 4 cups … store in glass until ready to use
Used in fruit mince pies … my favourite!


5.0 from 1 reviews
Fruity Pear Mince (for fruit mince tarts)
 
Save Print
Prep time
10 mins
Cook time
35 mins
Total time
45 mins
 

The pears ready to be mixed



There are many recipes around for fruit mince but the one I love the most first appeared in the Thermomix Festive Flavour cookbook some years ago, and has since appeared on the Recipe Community.

I have adapted the recipe to suit my own tastes and to make it nut free. It will also give you plenty of fruit mince ... about 4 cups in total. So if I have any fruit mince left once the festive season is over I store it in the freezer until the following year. It keeps beautifully and will be the first mince I use before making another batch.

Fruit mince can be used to fill tarts, folded through ice-cream, used as a topping on individual flavoured custards and sprinkled with toasted nuts, rolled inside scrolls to be baked, served as a jam (if you are serving adults fold through another dash of brandy) with toasted brioche and whipped maple ricotta ( see here) ... in fact there are so many uses it is handy to have on stand by during the festive season. AND apart from that ... it is soooo much nicer than store bought fruit mince as you know exactly what is in it.

You will need 230g juice from the lemons and oranges, so if you are a little over in one, and under in the other that is fine as long as there is 230g total.
Author: Gina @ The Passionate Pantry
Serves: 4 cups
Ingredients
  • 750g pears (peeled weight), cored and quartered
  • 250g golden caster sugar
  • Zest of 1 orange (I use a zester or Microplane)
  • 130g craisins
  • 160g currants
  • 50g glace ginger, chopped
  • 100g lemon juice (approximately 2 lemons)
  • 130g orange juice (approximately 2 oranges)
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cardamom
  • ½ tsp ground cloves
  • 2 tbls brandy (optional … but nice!)
Instructions
  1. Place pears into TM bowl and mix 2-3 seconds / speed 6, scrape around sides
  2. Add sugar and repeat for 2-3 seconds / speed 6, scrape around sides
  3. Add rest of ingredients except brandy, close lid and place basket on top
  4. Cook 35 minutes / Veroma / reverse / speed 1
  5. Pour into a glass bowl and add brandy if using
  6. Allow to cool, cover and refrigerate until needed
3.5.3208

 

Share this:

  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)

Related

Filed Under: Dessert, Fruit, Gluten Free, Main Ingredients, Meals and Courses, Nut Free, Recipes, Special Diets, Spreads / Dips, Vegan, Vegetarian

« Jumbo Spelt Seeded Bread Loaf
Mixed Berry Jam »

Comments

  1. Catherine Cockburn says

    04/04/2016 at 6:03 pm

    I don’t usually like fruit mince, but this sounds quite ‘yummy’ 🙂

    Reply
    • Gina says

      04/04/2016 at 9:10 pm

      Catherine … honestly, it is lovely … and so different to commercial fruit mince … would love you to try it at some stage … if you do please let me know what you think xo

      Reply
  2. Di says

    01/01/2019 at 2:06 pm

    There is no better fruit mince than this one. My go to every year. I am now going to try doing this as scrolls.

    Gina all your Christmas receipes are the best.

    Regards

    Di

    Reply
    • Gina says

      02/01/2019 at 8:10 am

      Di … you are so beautiful … thank you! I don’t usually use all my fruit mince up each year, tend to freeze a little for later in the year, but this year I ended up making two lots as I used the little pies as gifts and it worked a treat … I think the mince would be fabulous as a filling for a scroll … such a great idea! Hope you and the family had a wonderful festive season … big New Year’s hugs to you all xo

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

  • Facebook
  • Instagram
  • Pinterest

Subscribe to our Newsletter

Search this site

Browse Our Recipes

Latest Recipes

Brown Sugar Meringue Bites

Lemon Sugar Syrup

Sourdough: Discard Crackers

Connect on Pinterest

The Passionate Pantry

Pinterest

Connect on Facebook

Cover for The Passionate Pantry
2,770
The Passionate Pantry

The Passionate Pantry

As a lover of all good food, I get so much joy from sharing whatever knowledge, techniques, tips, hi

The Passionate Pantry

2 months ago

The Passionate Pantry

About Gina - The Passionate Pantry

www.thepassionatepantry.com.au

UPDATE JUNE 2022 Beautiful foodie friends ... I must come clean! After “missing in action” for some months, the guilt of not posting recipes has finally got to me. I always knew there would come a...
View on Facebook
· Share

Share on Facebook Share on Twitter Share on Linked In Share by Email

Connect on Instagram

thepassionatepantry

Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#glutenfreebaking
#dairyfreebaking
#chocolateoliveoilcake
Marrakesh Carrots … this is a fabulous dish … Marrakesh Carrots … this is a fabulous dish … it is easy to make, and leftovers keep well in the fridge for up to three days.

I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#feedingthefamily
#marrakeshcarrots
#freshsaladsforhotdays
Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
https://www.thepassionatepantry.com.au/sticky-date-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#honeycake 
#savingmoney
@savingscrapes
Chocolate Buttermilk Cupcakes with White Chocolate Chocolate Buttermilk Cupcakes with White Chocolate Icing … requested for our number 2 son’s birthday today … these are so easy to make, and keep well for a few days at room temperature … but if it is really warm in your home (so that the icing may melt) then I would keep them in the fridge but remove them at least 30 minutes before serving.

To make things super easy for me, I decided to use up some chocolate leftovers from Christmas, so topped the cupcakes with a packet of mini Cherry Ripe’s (one of my favourite), and Nespresso Dark Chocolate tablets (they are super yummy too!) xo

Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#bakedtreats
#feedingthefamily
#familybirthdays
#quickandeasybaking
Load More Follow on Instagram

Copyright The Passionate Pantry © 2022

 

Loading Comments...