Pear Conserve with Cherries and Hazelnuts

Pear Conserve with Cherries and Hazelnuts

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"Great with Turkey with Apricot Glaze! Can be made without the nuts 4 days ahead; add the nuts just before serving. Originally submitted to"
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servings 305 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 59.8g
  • 19%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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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.


  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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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 ging...

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