- 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.
Per Serving: 305 calories; 7 59.8 3.7 0 104 Full nutrition
ReviewsRead all reviews 5
I did not like this recipe at all. The taste of ginger was overpowering!
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.
Great with turkey as an alternative to cranberry sauce. Nice and spicey!
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!