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Pear Conserve with Cherries and Hazelnuts Recipe

Recipe by: 106a802496d678ba

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Peel, core, and cut pears into 1/2 inch cubes. There should be about 4 cups of fruit.
  • 2Combine 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.
  • 3Toast 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.
Ingredients
  • 6 servings
  • 305 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    305
    15%
  • Fat:
    7
    11%
  • Carbs:
    59.8
    19%
  • Protein:
    3.7
    7%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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