Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 421.01 Kcal (1763 kJ) | ||
| Calories from fat | 105.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.74g | 18% | |
|---|---|---|---|
| Sodium | 197.97mg | 8% | |
| Potassium | 270.13mg | 6% | |
| Total Carbs | 77.12g | 26% | |
| Sugars | 26.43g | 106% | |
| Dietary Fiber | 10.3g | 41% | |
| Protein | 5.27g | 11% | |
| Vitamin C | 15.9mg | 26% | |
| Iron | 1mg | 6% | |
| Calcium | 69.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 97.41 Kcal (408 kJ) | ||
| Calories from fat | 24.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 18% | |
|---|---|---|---|
| Sodium | 45.8mg | 8% | |
| Potassium | 62.5mg | 6% | |
| Total Carbs | 17.84g | 26% | |
| Sugars | 6.12g | 106% | |
| Dietary Fiber | 2.38g | 41% | |
| Protein | 1.22g | 11% | |
| Vitamin C | 3.7mg | 26% | |
| Iron | 0.2mg | 6% | |
| Calcium | 16mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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