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Pear Conserve with Cherries and Hazelnuts
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Delicious Turkey with Apricot Glaze, can be prepared nut-free in advance and topped with nuts just before serving. Perfect for Thanksgiving or any special occasion.
Ingredients:
  • 2 pounds Bosc pears
  • 1 cup dried cherries
  • 0.5 cup red wine vinegar
  • 0.5 cup white sugar
  • 2 tablespoons grated fresh ginger
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon salt
  • 0.5 cup hazelnuts
Instructions:
  • Prepare the pears by peeling, coring, and dicing them into 1/2 inch cubes, ensuring you have approximately 4 cups of fruit.
  • In a large heavy saucepan, mix together pears, dried cherries, vinegar, sugar, ginger, pepper, and salt. Cook over medium heat until slightly thickened, stirring occasionally, for about 25 minutes. Let it cool to room temperature, then cover and refrigerate overnight. Enjoy within 4 days.
  • Preheat oven to 350 degrees F (175 degrees C. Spread hazelnuts on a baking sheet and toast for 5 to 8 minutes until fragrant. Remove from oven and husk the nuts, then coarsely chop. Mix into pear conserve and serve at room temperature.

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