Pear Conserve with Cherries and Hazelnuts

Pear Conserve with Cherries and Hazelnuts

4 Reviews 1 Pic
Christine L.
Recipe by  Christine L.

“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.”

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Ingredients

Adjust Servings

Original recipe yields 3 cups

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Directions

  1. Peel, core, and cut pears into 1/2 inch cubes. There should be about 4 cups of fruit.
  2. 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.
  3. 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.

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Reviews (4)

Rate This Recipe
JULIE SWARTZLANDER
9

JULIE SWARTZLANDER

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

NANETTELP
3

NANETTELP

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

Eric
1

Eric

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!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 305 cal
  • 15%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 59.8 g
  • 19%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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