Pear Conserve with Cherries and Hazelnuts

SUBMITTED BY: Christine L.

"Great with Turkey with Apricot Glaze! Can be made without the nuts 4 days ahead; add the nuts just before serving."

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Original recipe yield 3 cups

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.

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REVIEWS

Reviewed on Dec. 16, 2006 by Karla

The conserve didn't thicken up even after simmering longer than what the recipe called for. ... MORE

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Nutritional Information

Pear Conserve with Cherries and Hazelnuts