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Ingredients
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2 pounds Bosc pears
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1 cup dried cherries
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½ cup red wine vinegar
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½ cup white sugar
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2 tablespoons grated fresh ginger
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½ teaspoon ground black pepper
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¼ teaspoon salt
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½ cup hazelnuts
Directions
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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.
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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 (per serving)
306 | Calories |
7g | Fat |
60g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 306 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 3% |
Sodium 104mg | 5% |
Total Carbohydrate 60g | 22% |
Dietary Fiber 8g | 28% |
Total Sugars 43g | |
Protein 4g | 7% |
Vitamin C 7mg | 8% |
Calcium 42mg | 3% |
Iron 1mg | 7% |
Potassium 267mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.