I have noticed that some approved pear mincemeat recipes call for pears to be peeled and some do not. Last year's pear mincemeat was delicious. I'm pretty sure it was the version from Ball's blue book, in which the pears are not peeled. However, when I made it this year, the peels are noticeable and tough.

Do you peel your pears for mincemeat?

The other thing I'm disappointed in is that apparently I allowed my pears to get overripe and they are very gritty. I know not to allow the pears to ripen on the tree, and thought I'd picked them at the right time to finish ripening in the house, but they are much grittier than usual. I was going to make more pie filling and mincemeat, but I'm not going to spend the effort and expense of other ingredients if the pears aren't prime.

I can't even use them for pear sauce due to the grit. I think the only thing they are good for now is making more juice.

Lesson learned for next year, but I still want to know about whether I should peel them even if the recipe doesn't indicate I should.

Jill