Name: Pear Fruit Mince
Ingredients: 1 1/2 kg Firm pears; 500 g Caster sugar; 375 g Sultanas; 125 g Currants; 4 tb Finely chopped glace ginger; 60 g Chopped almonds; 1/3 c Lemon juice; Grated zest of 1 orange; 1 ts Cinnamon; 1 ts Nutmeg; 1/2 c Orange-flavoured liqueur

The supreme purpose of God is to be realized through the salvation of men by grace alone. So fully does that supreme purpose now dominate the divine undertakings in the universe that everything in heaven and in the earth is contributing solely to the one end. To gain the realization of this supreme purpose, this age, which continues from the death of Christ to His coming again, was ushered in. These long centuries of human struggle were decreed for this one purpose. No vision which is less than this will prove sufficient. Men with blinded eyes do not see afar off. To such, the world is moving on by mere chance, or to the supposed consummation of some human glory in the earth. Eyes thus blinded see nothing of the glory of heaven; minds thus darkened understand nothing of the supreme purpose of God in the demonstration of the exceeding riches of His grace. But when this age is consummated, it will be clearly seen by all beings in heaven and in the earth that these centuries of the on-moving universe have been designed for no other reason than the realization of the supreme purpose of God in the salvation of men by grace alone.

Lewis Sperry Chafer

CATEGORY	CUISINE	TAG	YIELD
		4qr	1	servings

INGREDIENTS

1 1/2	kg	Firm pears
500	g	Caster sugar
375	g	Sultanas
125	g	Currants
4	tb	Finely chopped glace ginger
60	g	Chopped almonds
1/3	c	Lemon juice
		Grated zest of 1 orange
1	ts	Cinnamon
1	ts	Nutmeg
1/2	c	Orange-flavoured liqueur

INSTRUCTIONS

1. Peel the pears, core and chop the flesh into very small dice. Place in
the saucepan with all the other ingredients except the liqueur. Simmer
gently, uncovered, for about 20 minutes, stirring occasionally.
2. Cover the saucepan and cook for a further 45 minutes or until the
mixture is quite soft and dark in colour. Allow to cool and then add the
liqueur.
3. Spoon into sterilized jars and seal. Store in a dark, cool, dry place
until Christmas.
This recipe is taken from "Gourmet Gifts" by Beverley Sutherland-Smith,
published by The Five Mile Press.
Converted by MC_Buster.
Per serving: 744 Calories (kcal); 33g Total Fat; (35% calories from fat);
18g Protein; 114g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food
Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 6 1/2 Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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