Apple Pear Walnut Conserve Recipes

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APPLE PEAR & WALNUT CONSERVE



Apple Pear & Walnut Conserve image

Fruit and walnuts pair beautifully in this homemade spread. It's wonderful on toast, pound cake...even scoops of vanilla ice cream.

Provided by Taste of Home

Time 40m

Yield 8 half-pints.

Number Of Ingredients 8

4 cups finely chopped peeled tart apples
4 cups finely chopped peeled ripe pears
3 clementines, peeled and chopped
1/2 cup lemon juice
2 packages (1-3/4 ounces each) powdered fruit pectin
6 cups sugar
1/2 teaspoon ground cinnamon
1 cup chopped walnuts, toasted

Steps:

  • In a Dutch oven over medium-high heat, bring apples, pears, clementines and lemon juice to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes or until fruit is tender, stirring occasionally., Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and cinnamon; return to bring to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Stir in walnuts. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool. ,

Nutrition Facts : Calories 95 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.

APPLE, PEAR AND WALNUT SALAD



Apple, Pear and Walnut Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons red wine vinegar
2 1/2 tablespoons orange juice
1 orange, zested
1/2 cup raisins
4 apples, preferably use 2 to 3 different kinds
2 pears, preferably red and green
2/3 cup walnuts, toasted and coarsely chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • In a large bowl whisk together vinegar, orange juice, zest, and raisins. Core and cube apples and pears. Add fruit and walnuts to a bowl and drizzle with oil. Toss well to combine. Season, to taste, with salt and pepper. Refrigerate 1 hour before serving.

APPLE-WALNUT MAPLE CONSERVE



Apple-Walnut Maple Conserve image

Versatile and delicious, this conserve reminds me of a warm cozy kitchen; you'll love every bite. I warm the conserve and pour it over vanilla ice cream as a dessert, and it's great as a topping over French toast, biscuits or even pork roast. Be sure to make more than one batch so you can give it as gifts during the holidays.-Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Time 1h5m

Yield 11 half-pints.

Number Of Ingredients 7

12 cups chopped peeled Granny Smith apples (about 6 pounds)
4 cups sugar
2 cups packed brown sugar
1 cup maple syrup
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 cups finely chopped walnuts, toasted

Steps:

  • In a stockpot, combine apples, sugars, maple syrup, cinnamon and pie spice; bring to a boil. Cook, uncovered, 20-30 minutes or until apples are tender and mixture is slightly thickened. Stir in walnuts. Return to a boil; cook and stir 5 minutes longer., Carefully ladle hot mixture into 11 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

APPLE PEAR & WALNUT CONSERVE



Apple Pear & Walnut Conserve image

Fruit and walnuts pair beautifully in this homemade spread. It's wonderful on toast, pound cake...even scoops of vanilla ice cream.

Provided by Taste of Home

Time 40m

Yield 8 half-pints.

Number Of Ingredients 8

4 cups finely chopped peeled tart apples
4 cups finely chopped peeled ripe pears
3 clementines, peeled and chopped
1/2 cup lemon juice
2 packages (1-3/4 ounces each) powdered fruit pectin
6 cups sugar
1/2 teaspoon ground cinnamon
1 cup chopped walnuts, toasted

Steps:

  • In a Dutch oven over medium-high heat, bring apples, pears, clementines and lemon juice to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes or until fruit is tender, stirring occasionally., Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and cinnamon; return to bring to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Stir in walnuts. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool. ,

Nutrition Facts : Calories 95 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.

PEAR APPLE WALNUT SALAD IN A BALSAMIC REDUCTION



Pear Apple Walnut Salad in a Balsamic Reduction image

I recently needed a "salad-ish" dish to take to a Christmas Eve dinner, and came up with this. Wintertime does not make me hungry for a cold salad, but this one is a nice compromise - and it doesn't involve one leaf vegetable! You can make the balsamic reduction in advance - it keeps nicely in the fridge for a few weeks in a closed container. The amounts of the ingredients are flexible as are the ingredients themselves. Choose your favorite apple and pear, and leaving the skin on them adds color and texture. The salad keeps well for a day or two in the fridge as well, but the fruits, cucumber and celery wilt a bit.

Provided by tlb727

Categories     Brunch

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 pear, cored and sliced thinly
1 apple, cored and sliced thinly
1/2 cucumber, sliced lengthwise with the seeds removed, then cut into slices
1/2-2/3 celery rib, cut into thin slices
1 cup toasted walnuts
1/3 cup dried cranberries
1/4 cup blue cheese, crumbles
1 -1 1/2 cup good quality balsamic vinegar
fresh ground black pepper

Steps:

  • Put the balsamic vinegar in a small saucepan and turn the heat on low. When making a balsamic reduction, you don't have to boil the vinegar - you just have to get it warm enough to evaporate the vinegar. Boiling may burn the reduction.
  • Stir the balsamic occasionally to check the consistency, and make sure your hood fan is on. The evaporation of the vinegar can be quite pungent.
  • Have patience - this reduction takes a bit of time. Maybe 45 minutes?.
  • Once the volume of the vinegar has been reduced to about 1/3 of its original volume, remove it from the heat and set it aside.
  • Slice your fruit, cucumber and celery and place in a bowl.
  • Add the walnuts, cranberries and blue cheese crumbles.
  • Toss.
  • Add ground pepper and drizzle with balsamic reduction (make sure it's cool!).
  • Add a bit more ground pepper, and more balsamic reduction if needed and toss again.
  • Enjoy as an appetizer or a side salad.

Nutrition Facts : Calories 273.1, Fat 21.7, SaturatedFat 3.4, Cholesterol 6.3, Sodium 124, Carbohydrate 17.9, Fiber 4.7, Sugar 9.5, Protein 6.8

APPLE-PEAR PIE WITH WALNUT CRUST



Apple-Pear Pie with Walnut Crust image

Finely chopped walnuts replace some of the flour in the crust of this apple-pear pie. Extra-wide strips of pastry give the traditional lattice top a modern twist.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h

Yield Makes one 9-inch pie

Number Of Ingredients 16

2 cups all-purpose flour, plus more for surface
1 1/2 ounces walnuts, toasted and chopped (1/2 cup)
1 tablespoon granulated sugar
1 teaspoon coarse salt
2 sticks cold unsalted butter, cut into small pieces
1/3 to 1/2 cup ice water
5 to 6 Granny Smith apples
3 firm-ripe Bosc pears
1/4 teaspoon salt
2/3 cup granulated sugar
1 whole vanilla bean, split and scraped
Juice of 1/2 lemon (about 5 teaspoons)
1/2 stick unsalted butter
3 tablespoons all-purpose flour
1 large egg, lightly beaten
Fine sanding sugar

Steps:

  • Crust: Pulse flour, walnuts, granulated sugar, and salt in a food processor until walnuts are finely chopped. Add butter; pulse until mixture resembles coarse meal, 8 to 10 seconds. Drizzle pi cup ice water evenly over mixture. Pulse until mixture comes together when pressed in your hand (dough should not be wet or sticky). If dough is too dry, add more ice water, 1 tablespoon at a time, and pulse.
  • Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Bring edges of wrap together to gather dough. Press into disks. Roll out disks, still wrapped in plastic, to 1/2-inch-thick rounds (8 inches in diameter). Refrigerate at least 45 minutes and up to 2 days. Let stand at room temperature 5 to 10 minutes before rolling.
  • Roll out 1 disk of dough into a 12-inch round (a generous 1/8-inch thickness) on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge, leaving a 1-inch overhang. Roll out remaining disk of dough to a generous 1/8-inch thickness. Transfer to a parchment-lined baking sheet, and refrigerate, along with dough in pie plate, until firm, about 1 hour.
  • Filling: Peel and core apples, and cut into eighths (you should have about 7 cups). Peel and core pears, and cut into eighths (you should have about 5 cups). Toss apple and pear slices with salt, granulated sugar, vanilla seeds, and lemon juice. Melt butter in a large saute pan over high heat. Add fruit mixture, and cook, stirring, 5 minutes. Reduce heat to medium-high, and cook until fruit is softened, about 5 minutes more. Stir in flour, and cook 1 minute. Remove from heat; let filling cool completely.
  • Preheat oven to 425 degrees with rack in lower third of oven. Cut dough on baking sheet into 3-inch-wide strips. Pour filling into dough-lined pie plate, and brush edge of dough with some egg wash. Weave dough strips into a lattice over filling, and press overhang onto edge of crust. Trim edge, fold under, and crimp as desired. Brush top of pie with more egg wash, then sprinkle with sanding sugar. Freeze until firm, about 30 minutes.
  • Bake pie 15 minutes. Reduce oven temperature to 375 degrees, and bake until crust is golden and filling is bubbling through lattice, about 1 hour. Let cool completely on a wire rack.

APPLE OR PEAR JAM



Apple or Pear Jam image

Thicker than applesauce, thinner than apple butter, apple jam is its own delight entirely. No food mill or masher is required: Most apples will break down into a thick, glossy mash on their own. The few bits of apple here and there even enhance the texture. Pears work equally well here, but keep in mind that their lower pectin content and acidity levels mean they'll be a touch less jamlike than a batch made with apples.

Provided by Alison Roman

Categories     breakfast, brunch, jams, jellies and preserves

Time 2h

Yield About 4 to 6 cups (4 to 6 8-ounce jars)

Number Of Ingredients 4

5 1/2 pounds/2.5 kilograms apples or pears, peeled, cored and cut into 3/4 inch pieces (about 4 pounds/1.8 kilograms cut fruit)
Add-ins (optional, see note)
3 cups/600 grams granulated sugar
1/4 cup/60 milliliters fresh lemon juice (from about 2 lemons)

Steps:

  • Place a small plate in the refrigerator to chill. (You'll use this later.)
  • In a large, heavy-bottomed pot, cover fruit and any add-ins (see note) with 4 cups/960 milliliters of water. Bring to a strong simmer over medium-high heat. Cook until water is reduced by about 3/4, and fruit is soft and tender (or even falling apart slightly), 20 to 30 minutes.
  • Add sugar and continue to cook, stirring occasionally at first and more frequently as the jam cooks and juices thicken until most of the liquid has evaporated and the fruit has really started to break down, another 30 to 40 minutes.
  • As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing any chance of the fruit burning.) It's also the stage at which splattering may occur, so take care in stirring.
  • When the jam reaches a slow, thick boil, add lemon juice and incorporate any of the add-ins and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the jam should look like a coarse, shiny applesauce. But if you'd really like to be sure, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it doesn't, cook it a few minutes more.
  • Using a spoon or other utensil, pick out any spices or vanilla beans. Divide between jars, leaving 1/4 inch of space from the top of the jar, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.

APPLE, PEAR & WALNUT CRUMBLE



Apple, pear & walnut crumble image

Gary Rhodes's traditional fruit and nut pudding can be oven baked in an hour for a warming family treat

Provided by Gary Rhodes

Categories     Dessert, Dinner, Lunch, Supper, Treat

Time 1h

Number Of Ingredients 10

500g apple , peeled, cored and cut into large chunks
finely grated zest 1 lemon , juice of ½
sprig rosemary (optional)
2 tbsp light muscovado sugar
500g pear , peeled, cored and cut into large chunks
custard or cream , to serve
100g pack walnut
175g granary or wholemeal flour (or plain white)
85g butter , diced
85g caster or light muscovado sugar

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Put the chopped apples, lemon zest, rosemary, if using, and sugar in a saucepan. Add the lemon juice and cook for 3-4 mins. Tip in the pears and cook 2-3 mins more, until the fruits are just beginning to soften. Spoon the fruits and juices into a 1.7 litre pudding dish and flatten slightly.
  • For the crumble, finely chop half the walnuts in a food processor until reduced to the consistency of ground almonds. Add the flour, butter and sugar and continue to blitz to a coarse or fine crumble mix, whichever you prefer.
  • Roughly break the remaining walnuts with your fingers and stir into the crumble. Scatter the crumble mix on top of the fruits and bake for 20-25 mins until golden brown. Serve warm with cream or custard.

Nutrition Facts : Calories 686 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 30 grams sugar, Fiber 10 grams fiber, Protein 10 grams protein, Sodium 0.36 milligram of sodium

CRANBERRY, APPLE, AND WALNUT CONSERVE



Cranberry, Apple, and Walnut Conserve image

Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.

Categories     Condiment/Spread     Sauce     Fruit     Nut     Christmas     Thanksgiving     Quick & Easy     Cranberry     Apple     Walnut     Fall     Winter     Gourmet

Yield Makes about 12 cups

Number Of Ingredients 8

1 1/2 cups water
3 cups turbinado sugar such as Sugar in the Raw
1 (3-inch) cinnamon stick
1/4 teaspoon ground allspice
3 (12-oz) bags fresh cranberries (2 1/4 lb; about 11 cups)
3 Gala or Pink Lady apples
2 cups walnuts (6 oz), toasted, cooled, and broken into small pieces
2 tablespoons Calvados or brandy

Steps:

  • Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.
  • Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.

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