With only 10 weeks (!) until Christmas, we’re excited to share a guest post from The Epicurean Architect for this figgy Christmas fruit mince! The fruit mince can be used immediately after making, but gets better as it ages – so find the time and get yours made now. If you don’t use it all in your Christmas mince pies, it is divine in an Italian Christmas day dessert classic – Vanilla Ice-cream Cassata.
“Christmas Mince Pies are a very divisive topic. Everyone has an opinion on what the best ingredients are – more citrus, less currants, heavy on the brandy and that’s just the filling. Are you the flaky type or a sweet short fan? These opinions are in large part because Christmas Mince Pies have such a rich and heartwarming history. They have been recorded as warming the bellies of the Brits from as early as the 17th Century, albeit with ox tongue or beef fillet shredded through the pie, hence the name, Christmas mince pies.
“As with all things that have a long history, they develop and mature with time. I have taken the opportunity to develop the recipe a little further, favouring citrus, fig and hazelnut to give a lighter taste and texture to the pie. My personal favourite way to eat them is with a sweet short crust pastry, miniature size with a steaming glass of spiced mulled wine.”