BCL - Pear Conserve with Cherries and Hazelnuts Good Recipes
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Pear Conserve with Cherries and Hazelnuts |
"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."
Ingredients :
- 2 pounds Bosc pears
- 1 cup dried cherries
- 1/2 cup red wine vinegar
- 1/2 cup white sugar
- 2 tablespoons grated fresh ginger
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 cup hazelnuts
Instructions :
Prep : | Cook : 6M | Ready in : |
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- 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.
Notes :
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