Pear Conserve with Cherries and Hazelnuts4 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.
Original recipe yields 3 cups
- 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.
Amount Per Serving (6 total)
- 305 cal
- 7 g
- 59.8 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"I did not like this recipe at all. The taste of ginger was overpowering!..." See more"
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