Pear Conserve with Cherries and Hazelnuts Recipe - Allrecipes.com

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."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
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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 More Reviews

Dec 16, 2006

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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Nutrition

  • Calories
  • 76 kcal
  • 4%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.8 g
  • 3%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 26 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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