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Mincemeat Parcels with Irish Whiskey Cream

Mincemeat is suitable for all winter holiday celebrations, These parcels are an excellent dessert to end your Yule dinner or your Christmas feast.

Mincemeat Parcels with Irish Whiskey Cream
1/2 pound currants
1/4 pound raisins
1/4 pound white raisins
1/4 pound chopped candied peel
1/4 cup chopped glace cherries
2 cooking apples, peeled and chopped
Juice and grated rind of 1 lemon
1/4 pound dark brown sugar
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Pinch of cloves
1/2 cup butter, melted
1/3 cup Irish Whiskey
1 pound phyllo pastry
Whiskey Cream:
1 cup whipped cream
1 teaspoon powdered sugar
3 tablespoon whiskey, or to taste

Mix the fruits, lemon juice, and rind, sugar, and spices together; pour in the melted butter and Irish Whiskey. Mix thoroughly. Pour into clean sterilized glass jars, seal, and store for at least 2 weeks.
To prepare the parcels, cut the sheets of phyllo pastry into 3-inch squares and layer three or four squares, brushing with melted butter between each layer. Put a tablespoonful of the mincemeat in the center and shape the pastry like a drawstring purse, tying the top loosely with string. Bake for 15 to 20 minutes at 400 degrees.
Serve with ice cream or Irish Whiskey Cream. To make cream fold the sugar and whiskey into the whipped cream. Serve a dollop on each parcel.

Recipe: Celtic Folklore Cooking


This post first appeared on Ravenhawks Magazine, please read the originial post: here

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Mincemeat Parcels with Irish Whiskey Cream


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