Every morning when I’m driving out and about I listen to Madonna King on 612 ABC. Besides the Triple P Parenting segment the highlight for me is when Alison Alexander shares her recipes and food ideas.
This recipe is one Alison Alexander shared exactly a year ago. I had never made fruit mince before and in fact had never been a fan. But the way she described it I was very keen to give it a go. It somehow doesn’t seem as rich as other fruit mince I’ve had and perhaps that is because there is so much chopped pear and apple. And the final addition of the Cointreau is superb.
Alison Alexander was just talking the other day about how to put together a ‘perfect’ Christmas lunch. I think I might take on some of her ideas for an easy, stress free Christmas lunch suitable for the Southern hemisphere – glazed ham, salad and an ice-cream cake.
pear and ginger fruit mince
(from Alison Alexander)
1kg firm pears
500g Granny Smith apples
250g caster sugar
250g brown sugar
3/4 cup finely chopped glace ginger
1/3 cup lemon juice
finely grated zest of 2 oranges
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup orange flavoured liqueur or brandy
Peel and core the pears and apples and cut into small dice. Place all ingredients in a large saucepan except the liqueur and cover with a lid. Slowly bring to the boil and then reduce to a simmer for 45 minutes, stirring occasionally. Remove lid and cook for a further 15 minutes to evaporate some of the liquid.
Remove the saucepan from the heat and stir through the liqueur. Set aside to cool completely. Spoon mixture into sterilized jars and seal. Store in a cool, dark, dry place for at least a month before using.