Ingredients
| 2lb cooking pears | 1lb raisins |
| 1lb sultanas | 8oz dried figs |
| 4oz candied orange peel | 4oz citron and lemon peel |
| 8oz dried Figs | 1lb demerara sugar |
| Grated rind and juice of two lemons | 8oz currants |
| 1lb suet | 2 teaspoons mixed spice |
| 1 level teaspoon ground ginger | 1 level teaspoon ground cinnamon |
| Half level teaspoon nutmeg | Quarter pint brandy or port. |
Method
- Peel, core and chops pears roughly. Coarsely mince pears, raisins, sultanas, figs, candied peel and almonds.
- Add sugar, lemon rind and juice, currants, suet spices and brandy,
- Stir well, cover and leave for 2-3 days.
- Stir again and pack into clean, dry jars.
- Cover with waxed circles and cellophane and store in a dry, dark cupboard for at least two weeks before using.
