Pear Conserve with Cherries and Hazelnuts

4 Reviews

“Great with Turkey with Apricot Glaze! Can be made without the nuts 4 days ahead; add the nuts just before serving. Originally submitted to ThanksgivingRecipe.com.” - by Christine L.

Ingredients

2 pounds Bosc pears
1 cup dried cherries
1/2 cup red wine vinegar
1/2 cup white sugar
2 tablespoons grated fresh ginger
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/2 cup hazelnuts

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Metric US

Original recipe yields 3 cups

Directions

Peel, core, and cut pears into 1/2 inch cubes. There should be about 4 cups of fruit.
Combine pears, dried cherries, vinegar, sugar, ginger, pepper, and salt in a heavy large saucepan. Simmer over medium heat until slightly thickened, stirring occasionally, about 25 minutes. Remove from heat, and cool to room temperature. Cover, and refrigerate overnight. Can be prepared 4 days ahead.
Toast hazelnuts at 350 degrees F (175 degrees C) on an ungreased baking sheet for 5 to 8 minutes. Husk the nuts, and chop coarsely. Stir into pear conserve. Serve at room temperature.

Nutrition

Amount Per Serving (6 total)

Calories
305 cal
15%

Carbs
59.8 g
19%

Based on a 2,000 calorie diet

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Reviews (4)

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JULIE SWARTZLANDER

Nov. 10, 2003

"I did not like this recipe at all. The taste of ginger was overpowering!..." See more"

NANETTELP

Mar. 3, 2005

"Great with turkey as an alternative to cranberry sauce. Nice and spicey!..." See more"

Eric

Nov. 2, 2008

"This recipe turned out full of strong flavors, like ginger, but is very tasty with poultry and pork. I used frozen sour cherries rather than dried cherries and it turned out great!..." See more"

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