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Pear Conserve with Cherries and Hazelnuts

Pear Conserve with Cherries and Hazelnuts

Christine L.

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 59.8g
  • 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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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JULIE SWARTZLANDER
9

JULIE SWARTZLANDER

11/10/2003

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

NANETTELP
3

NANETTELP

3/3/2005

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

Eric
1

Eric

11/2/2008

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!

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