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 with out the nuts 4 days beforehand; add the nuts simply before serving. Originally submitted to ThanksgivingRecipe.Com."

Ingredients :

2 kilos Bosc pears
1 cup dried cherries
half of cup red wine vinegar
half of cup white sugar
2 tablespoons grated fresh ginger
1/2 teaspoon floor black pepper
1/4 teaspoon salt
half cup hazelnuts

Instructions :

Prep :	Cook : 6M	Ready in :

Peel, middle, and reduce pears into 1/2 inch cubes. There must be about 4 cups of fruit.
Combine pears, dried cherries, vinegar, sugar, ginger, pepper, and salt in a heavy big saucepan. Simmer over medium heat till slightly thickened, stirring every so often, approximately 25 mins. Remove from warmness, and cool to room temperature. Cover, and refrigerate overnight. Can be organized 4 days in advance.
Toast hazelnuts at 350 tiers F (175 degrees C) on an ungreased baking sheet for 5 to eight mins. Husk the nuts, and chop coarsely. Stir into pear preserve. Serve at room temperature.

Notes :

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