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My review
Pear Conserve with Cherries and Hazelnuts
Christine L.
"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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Ingredients
servings 305Original recipe yields 6 servings (3 cups)
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 5Most helpful
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Newest
12/27/2001
I did not like this recipe at all. The taste of ginger was overpowering!
12/16/2006
The conserve didn't thicken up even after simmering longer than what the recipe called for. It wasn't bad (it tasted good on hot cereal), but I don't think I would make it again.
3/3/2005
Great with turkey as an alternative to cranberry sauce. Nice and spicey!
11/2/2008
This recipe turned out full of strong flavors, like ginger, but is very tasty with poultry and pork. I used frozen sour cherries rather than dried cherries and it turned out great!
11/17/2012
I first saw this recipe in the November 1994 issue of Bon Appetite. I tried it, I loved it, and I've made it every year since. It goes especially well with a cornbread sausage stuffing. The ging...