I love making fruit mince pies at Christmastime. There's something joyful about taking sticky, fragrant dried fruits, macerating them until they are plump and glistening, mixing them with ancient spices, enveloping them in a buttery little case and baking them until they look and smell delicious.
I see history and romance in that innocuous bag of dried mixed fruit on the supermarket shelf but acknowledge that it's hardly likely to have that affect on the majority of shoppers.
I see history and romance in that innocuous bag of dried mixed fruit on the supermarket shelf but acknowledge that it's hardly likely to have that affect on the majority of shoppers.
Today is perfect for making my mince pies. And unexpected. The temperature is a very reasonable 21. Usually at this time of year I have to crank the air conditioning up so that it's possible to work with the pastry without becoming entangled with it. But today, my little mince pies are behaving nicely and turning out a treat. Triumphant!
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