Pear Conserve with Cherries and Hazelnuts Popular Recipes

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Pear Conserve with Cherries and Hazelnuts

"Great with Turkey with Apricot Glaze! Can be made with out the nuts 4 days ahead; add the nuts simply earlier than serving. Originally submitted to ThanksgivingRecipe.Com."

Ingredients :

2 kilos Bosc pears
1 cup dried cherries
1/2 cup red wine vinegar
half cup white sugar
2 tablespoons grated clean ginger
half teaspoon floor black pepper
1/four teaspoon salt
1/2 cup hazelnuts

Instructions :

Prep :	Cook : 6M	Ready in :

Peel, middle, and reduce pears into 1/2 inch cubes. There need to be about 4 cups of fruit.
Combine pears, dried cherries, vinegar, sugar, ginger, pepper, and salt in a heavy huge saucepan. Simmer over medium heat until barely thickened, stirring every so often, about 25 mins. Remove from warmth, and funky to room temperature. Cover, and refrigerate in a single day. Can be organized four days ahead.
Toast hazelnuts at 350 tiers F (a hundred seventy five stages C) on an ungreased baking sheet for 5 to 8 mins. Husk the nuts, and chop coarsely. Stir into pear preserve. Serve at room temperature.

Notes :

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