Pear and apricot mincemeat with Calvados and orange liqueur
The idea of adding chopped fresh pears and dried apricots to the usual mincemeat ingredients was given to me by a friend 15 years ago and I’ve been using the recipe ever since. Rather than the traditional addition of brandy or sherry, I use Calvados and an orange liqueur such as Cointreau or Grand Marnier, as they nicely complement the apples, pears and orange zest in the mincemeat mixture.
Preparation method
Preheat the oven to 200C/400F/gas 6.
Grease the baking dish with butter.
Use a sharp knife to make a cut around each apple and place them in the baking dish.
Place in the preheated oven and bake until the flesh is soft. Scoop the flesh out and place in the small mixing bowl. Set aside.
Reduce the oven temperature to 100C/200F/gas ½.
Wash the preserving jars in soapy water, rinse and dry.
Place the jars in the oven once it has cooled down and leave for 15 minutes. Remove from the oven and set aside to cool.
Place the dried fruit in the large bowl and mix together.
Take 2/3 of the fruit and pulse in a processor until finely chopped and sticky.
Return to the bowl with the other dried fruit and mix in thoroughly. Add all the other ingredients (including the cooked apple pulp) and stir well.
Spoon into sterilised jars and seal. Place in a cupboard - it will will keep for at least 3 months.
Ideally, you should make the mincemeat on Stir Up Sunday so it's nicely mature by Christmas.
This recipe makes 2.3 kilos. The calories stated are for a 1 kilo jarful. 
