Too Many Chefs

I could almost make this here in Mexico, but need a mincemeat substitute - something in a tropical fruit.

As for a name... in the tradition of the famous "Napoleon", another lyrical 3-syllable name comes to mind. Why don't you call them "Liebezeits"?

Ooh, Mar, I think that would be a bit egotistical, not to say...Napoleonic! (For those not in the know, my maiden name is Liebezeit!)

As for a mincemeat substitute, anything sticky and sweet would probably do - is there such a thing as mango jam? If so, I would be tempted to mix in a handful of plump raisins to increase the chewiness. Let me know how it turns out if you try it!

It reminds me of a traditional British pudding. But "mincemeat pudding" sounds too much like it could have meat in it. How about Spiced Fruit Pudding?

Yum...I've never heard of this, but it looks and sounds really good.

I'd just call it The Not Dessert. Because we know what it's not, we just don't know what it is.

There's a long tradition of naming new recipes (tetrazzini) and other things (bikini bathing suits) after famous people or events of the day. You could pick someone or something that you admire and name it that!

What about: Mincemeat Crumble?

Dumdad, that was my idea too, but the Critic shot it down, I'm not sure why!

Keep those ideas coming!

It sounds something like a bar cookie. And it sounds really good.

If it's not a crumble, how about another Old New England dessert type:
- a slump?
- a betty?
- a grunt?
- a buckle?
To me, it sounds most like a betty (or "brown betty"), with a filling cooked between two layers of crumbly oatmeal.

Or a "crisp"? The oatmeal/flour/sugar/baking soda combination is pretty standard in crisps. Not a slump, since those pour something more akin to a pancake batter over the filling.

Mincemeat crisp? Alas, it doesn't sound very appetizing.

Elsa, I love those old fashioned New England names! I had to look them all up and in the end agree with you - Brown Betty is probably closest.

DianeAKelly, I thought about "crisp" but despite the presence of oatmeal/flour/sugar it really was very different. The batter was only slightly thicker than a cake batter and it surrounded the fruit filling.

I'd like to call it a grunt, personally, just because it's the most fun word. But that would be cheating!

I'll have the Critic look at these comments tonight and give his judgement!

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