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Pear Conserve with Cherries and Hazelnuts

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."

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (3)

Rate/Review | 98 people have saved this

 

Servings  (Help)

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Original Recipe Yield 3 cups
 

Ingredients

  • 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

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 307 | Total Fat: 7.5g | Cholesterol: 0mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2003 by JULIE SWARTZLANDER 
I did not like this recipe at all. The taste of ginger was overpowering! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2005 by NANETTELP 
Great with turkey as an alternative to cranberry sauce. Nice and spicey! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2008 by Eric 
This recipe turned out full of strong flavors, like ginger, but is very tasty with poultry and... MORE

 
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