This is an old Gourmet recipe and you will need a food grinder.
Peel, pit and quarter 6 firm anjou or bartlett pears and place then in a bowl of cold water with some lemon juice. When ready to grind, drain thoroughly and then put through the coarse blade of your food grinderalong with 1 quartered and seeded orange, do not peel.
Put the pears in a large saucepan, about 4 qts. is good,add 1 C. sugar, 1/2 C. golden raisins, 1/4 C. minced crystallized ginger, 3/4 tsp. mace, 3/4 tsp. ground cinnamon and 3/4 tsp. allspice. Bring this all to a boil and then reduce to a simmer and simmer 1.5 hours.
Meanwhile if you have not preciously blanched and toasted your walnuts do that now. Bring a pan of water to a full boil and add 1.5 C. walnuts. Boil briefly, about 1/2 minute, until a brown scum rises to the surface of the water. Drain and rinse thoroughly and then place ona cookie sheet and bake at 350 F. about 15-20 minutes, until crisp and taosted.
When the pear mixture is thick enough to stand a spoon up in remove it from the heat and stirn in the walnuts, chopped and 1/2 C. good brandy. Chill this at least a week before using. 2 weeks is not bad either.
This is enough for 1 very dense 9" pie. I would suggest you might want to make 2 thinner lattice topped tarts. It is so rich that I find a regular slice of pie a bit daunting to finish especially after a rich meal. Or make it into individual tartlets. Use a lard crust in any case.