Prune & Armagnac mincemeat
-========= REZKONV-Recipe - RezkonvSuite v1.3
Title: Prune & Armagnac mincemeat
Categories: Pie, Filling
Yield: 2 .7kg, 6 lb
500 grams Good-quality, ready-to-eat pitted prunes, 1 lb
-- 2oz
500 grams Bramley apples, peeled and cored, 1 lb 2 oz
500 grams Currants, 1 lb 2 oz
500 grams Raisins, 1 lb 2 oz
500 grams Sultanas, 1 lb 2 oz
200 grams Tub chopped mixed peel
1 teasp. Cinnamon
2 teasp. Mixed spice
350 grams Dark muscovado sugar, 12 oz
300 ml Armagnac, plus extra for topping up
250 grams Pack beef or vegetarian suet
============================ SOURCE ============================
BBC Good Food Magazine, November 2006, p. 86
-- Edited *RK* 11/18/2006 by
-- Ulrike Westphal
1. Put the prunes into the bowl of a food processor and pulse until
roughly chopped (or chop by hand). Tip into a large roasting tin.
Cut the apples into large chunks, then pulse in the processor until
well chopped. Add to the prunes, then stir in the rest of the dried
fruit, peel, spices and sugar. Pour over 200 ml Armagnac, stir well,
then cover the tin with foil.
2. Sit the roasting tin over a very low heat (use the two smallest
burners on your hob on their lowest setting) and leave for 15 mins,
stirring every 5 mins until the sugar has dissolved and the mix is
glossy. Leave to cool completely.
3. Mix the suet into the fruit, then add the remaining 100ml
Armagnac. Spoon into sterilised jars (see Know-how, above) and
before sealing, add another splash of the Armagnac. Seal and keep
for up to 1 year.
:PER 25g SERVING 91 kcalories, protein 1 g, carbohydrate 17g, fat 2g,
saturated fat 1 g fibre I g, sugar 17g salt 0.03g
: PREP 10 mins plus cooling
:COOK 15 mins
:EASY
If you're making mincemeat ahead of time, it's best to get as much
moisture in as possible so that it doesn't dry out. I've added
readytoeat prunes to the usual apple, dried fruit and spice mix,
plus a liberal helping of Armagnac. Gentle cooking plumps up the
dried fruit and lets the spices and sugar permeate for a really
fruity, flavoursome jarful. Use it straight away or keep it in a
cool place for up to a year.' Jane Hornby, Deputy food editor
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