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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. Originally submitted to ThanksgivingRecipe.com."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 3 star rating.
Read Reviews (2)
Original recipe yield 3 cups

SERVINGS

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Servings
 

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

  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.
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REVIEWS

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


 
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Nutritional Information
Pear Conserve with Cherries and Hazelnuts

Servings Per Recipe: 6

Amount Per Serving

Calories: 307

  • Total Fat: 7.5g
  • Cholesterol: 0mg
  • Sodium: 103mg
  • Total Carbs: 59.2g
  •     Dietary Fiber: 6.8g
  • Protein: 3.7g

VIEW DETAILED NUTRITION

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