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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Recipe Summary

Servings:
6
Yield:
3 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel, core, and cut pears into 1/2 inch cubes. There should be about 4 cups of fruit.

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  • 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

306 calories; protein 3.7g; carbohydrates 59.8g; fat 7g; sodium 104.2mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
03/03/2005
Great with turkey as an alternative to cranberry sauce. Nice and spicey! Read More
(3)

Most helpful critical review

Rating: 1 stars
11/10/2003
I did not like this recipe at all. The taste of ginger was overpowering! Read More
(9)
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
11/10/2003
I did not like this recipe at all. The taste of ginger was overpowering! Read More
(9)
Rating: 5 stars
03/03/2005
Great with turkey as an alternative to cranberry sauce. Nice and spicey! Read More
(3)
Rating: 3 stars
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. Read More
(3)
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Rating: 5 stars
11/02/2008
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! Read More
(1)
Rating: 5 stars
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 ginger flavor is very strong and is supposed to be but you're not supposed to eat heaping spoons full. I add a bit to each fork full of stuffing and the combination of flavors is wonderful. Read More