1 kg firm ripe pears 500 gm suet 2 cups raisins 1/2 cups light brown sugar 2 cups currants 1/2 cup lemon marmelade 1 cup dates 1 teaspoon ground cinamon 1 cup glazed lemon peel 1 teaspoon ground allspice 1 cup walnuts 1/2 teaspoon ground nutmeg 1 1/2 cups brandy 1/4 teaspoon ground cloves
Peel, core and coarsely chop pears. Pit and dice dates. Chop the walnuts coarsely. Put all the fruit and the suet into a bowl and stir in the brown sugar. Blend in the marmelade and spices and finally add the brandy, mixing well. Leave covered at room temperature for half a day so that the sugar melts down completely. Stir occassionally to help the process along. Pack into clean jars and store in the refrigerator - it should 'age' for a week before use and should last up to one month.