Pear Conserve with Cherries and Hazelnuts

"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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Ingredients

servings 76 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 76 kcal
  • 4%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

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The conserve didn't thicken up even after simmering longer than what the recipe called for. It wasn't bad (it tasted good on hot cereal), but I don't think I would make it again.

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