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 Substitute dates for the figs if you prefer and walnuts for the almonds. Sherry, rum, whisky or cider can be used instead of brandy.
2lb cooking pears
1lb raisins
1lb sultanas
8oz dried figs
4oz candied orange peel
4oz citron and lemon peel
8oz almonds, blanched
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.
- 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.
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