Pear Conserve with Cherries and Hazelnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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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. Ingredients:
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 |
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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