Pear Conserve with Cherries and Hazelnuts recipe

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Ingredients

2 pounds Bosc pears
1 cup dried cherries
½ cup red wine vinegar
½ cup white sugar
2 tablespoons grated fresh ginger
½ teaspoon ground black pepper
¼ teaspoon salt
½ cup hazelnuts

Nutrition Info

305.5 calories
carbohydrate: 59.8 g
cholesterol: : -
fat: 7 g
fiber: 7.9 g
protein: 3.7 g
saturatedFat: 0.5 g
servingSize: -
sodium: 104.2 mg
sugar: 43.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

3 cups

Recipe Note

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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