Best Pear Cranberry Conserve Recipes

BAKED BRIE WITH PEAR, CRANBERRY & WALNUT CONSERVE RECIPE - (4.7/5)

Steps:

• To make the conserve: 1. Heat the butter in a heavy pan over medium heat until it begins to foam 2. Add the pears and cook stirring for 2 - 3 minutes, until the pear is tender 3. Stir in the brown sugar, dried cranberries, walnuts and spices 4. Continue cooking for 10 minutes, then set aside and cool to room temperature To make the brie: 1. Put Brie on a work surface and with a 2-inch round cutter cut out 10 rounds 2. On a lightly floured surface unfold 1 pastry sheet (do not roll out pastry) and with a 2 1/4-inch round cutter cut out 10 rounds 3. Unfold remaining 3 pastry sheets and with a 5-inch round cutter cut out 10 rounds 4. On cleaned work surface arrange 1 large pastry round and brush top with some egg. Center 1 cheese round on pastry and wrap pastry up over cheese to form a 3/4-inch border on top of cheese. Brush border with some remaining egg and top with 1 small pastry round, pressing edges of dough together gently but firmly to seal. Brush round with some remaining egg and chill on a baking sheet. Make more wrapped Brie with remaining pastry and cheese rounds in same manner. Chill each wrapped Brie, uncovered, at least 30 minutes 5. Preheat oven to 425 F. and lightly grease a baking sheet. 6. Bake Brie on baking sheet in middle of oven 15 minutes, or until puffed and golden. 7. Cool Brie on baking sheet on a rack about 10 minutes before serving. Serve warm * Chef Phil likes to serve the brie on a bed of frisèe with a spoonful of the conserve. The bitter frisèe provides a nice contrast of flavors with the creamy and buttery brie. The conserve can be made ahead, cooled and refrigerated up to a week. Allow to come to room temperature before serving.

CRANBERRY & PEAR CONSERVE

Steps:

• 1. In a 5 to 6 quart Dutch oven combine pears and cranberries. Stir in sugar, the water, lemon juice, orange peel, cinnamon, and allspice. Bring to boiling over medium heat, stirring until sugar is dissolved. 2. Boil gently, uncovered, for 20 to 25 minutes or until mixture is thickened and sheets off a metal spoon, stirring frequently. Cool before serving. * To check if the mixture sheets, dip a metal spoon into the boiling mixture and hold it over the pan. When it is the right consistency, it will slide in sheets (rather than drips) from the spoon. To gift it: Ladle hot cranberry mixture into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 7 half-pints. Store in the refrigerator for up to 2 weeks or freeze for up to 6 months.

CRANBERRY-PEAR CONSERVE

Steps:

• In a 6- to 8-quart kettle or Dutch oven combine cranberries, pears, orange peel and orange juice. Bring to boiling over medium heat, stirring occasionally. Continue to cook over medium heat for 5 minutes. Stir in sugar and nuts; cook 15 to 20 minutes more or till thickened. As mixture thickens, stir frequently and carefully to prevent sticking. Lade mixture at once into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. Use a canning funnel to avoid getting mixture on sides of jars. Adjust lids. Process in a boiling-water canner for 15 seconds (start timing when water boils). Nutrition information per tablespoon: 58 cal (6& from fat), 0 g fat, 0 mg chol., 0 g pro., 14 g carbl., 0 g dietary fiber, and 0 mg sodium.

PEAR CRANBERRY CONSERVE

Steps:

• In a 6 qt saucepan combine pears, cranberries, sugar, water, lemon juice, orange peel, cinnamon and allspice. Bring to a boil over medium high heat, stirring until sugar dissolves. Boil gently, stirring frequently, for 20-25 min or until the mixture is thickened and sheets off a metal spoon. (Dip a metal spoon in the boiling mixture and it will slide off in sheets rather then dip off - if its the right consistency).
• Ladle hot mixture into jars, leaving 1/2 inch head space. Wipe off rims and adjust lids till finger tight.
• Process jars in a water bath canner for 10 minutes.