Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red wine vinegar
grated fresh ginger
ground black pepper
I did not like this recipe at all. The taste of ginger was overpowering!
Great with turkey as an alternative to cranberry sauce. Nice and spicey!
This recipe turned out full of strong flavors, like ginger, but is very tasty with poultry and pork. I used frozen sour cherries rather than dried cherries and it turned out great!
I first saw this recipe in the November 1994 issue of Bon Appetite. I tried it, I loved it, and I've made it every year since. It goes especially well with a cornbread sausage stuffing. The ginger flavor is very strong, and is supposed to be, but you're not supposed to eat heaping spoons full. I add a bit to each fork full of stuffing and the combination of flavors is wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Pear Conserve with Cherries and Hazelnuts
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 63
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to turn pears into a sweet condiment that tastes just like honey.
Learn how to make an elegant curried pear soup garnished with sweet yogurt.
This incredibly flavorful cranberry sauce stars candied ginger and fresh pear.