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. Originally submitted to ThanksgivingRecipe.com.
Provided by Christine L.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Peel, core, and cut pears into 1/2 inch cubes. There should be about 4 cups of fruit.
- 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.
- 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.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 59.8 g, Fat 7 g, Fiber 7.9 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 104.2 mg, Sugar 43.3 g
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