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.
Provided by Christine L.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 6
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 59.8 g, Fat 7 g, Fiber 7.9 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 104.2 mg, Sugar 43.3 g
HAZELNUT AND PEAR SALAD
My husband, daughter and I raise hazelnuts in the Willamette Valley-so this salad is a family favorite. Since our home state of Oregon grows pears and cherries, too, I included them in the recipe I dreamed up. -Karen Kirsch, Saint Paul, Oregon
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- For dressing, place 1/3 cup hazelnuts, 2 tablespoons onion, water, vinegar, sugar, salt, garlic and paprika in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine salad greens and remaining onion; add 1/2 cup dressing and toss to coat. Divide among six salad plates., Top each salad with pear, cheese, cherries and remaining hazelnuts; drizzle with the remaining dressing.
Nutrition Facts : Calories 272 calories, Fat 22g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 332mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 4g fiber), Protein 5g protein.
GRANDMA'S PEAR PRESERVES
Grandma grew up in rural NC and always made these for the family. They are so good ... I hope you enjoy these as much as we have.
Provided by Bridget
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 48
Number Of Ingredients 8
Steps:
- Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
- In a large saucepan, combine pears, water, and lemon juice. Cover, and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. Remove from heat, and stir in brown sugar, allspice, and nutmeg.
- Quickly fill jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water for 10 minutes to seal.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 38.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 37.6 g
APPLE PEAR & WALNUT CONSERVE
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
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.
CHERRY PEAR CONSERVE
I use pears harvested from my own trees to make this conserve. I love it combined with cream cheese and spread between two waffles that are topped with pure maple syrup. -Ruth Bolduc, Conway, New Hampshire
Provided by Taste of Home
Time 1h25m
Yield 10 pints.
Number Of Ingredients 8
Steps:
- Grate peel from lemons and limes; set peel aside. Remove pith from lemons and limes; section the fruit and place in a large bowl. Add lemon and lime peel, pears, cherries, pineapple, raisins and sugar. Cover and refrigerate overnight. , Transfer to a large kettle or Dutch oven. Cook over medium heat for 50-60 minutes or until thickened. Stir in nuts; bring to a boil. Remove from the heat. Immediately ladle into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling water bath.
Nutrition Facts : Calories 70 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
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.
Provided by Allrecipes Member
Yield 24
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 76.4 calories, Carbohydrate 15 g, Fat 1.8 g, Fiber 2 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 26 mg, Sugar 10.8 g
PRETTY PEAR PRESERVES
I found this recipe on the Oregon State University Extension Service website. I have updated the ingredients list and added in the juice of 1 lemon. Other than that didn't change a thing. These pears are a beautiful red and would make excellent gifts for family and friends.
Provided by PaulaG
Categories Pears
Time 1h10m
Yield 7 half pints
Number Of Ingredients 5
Steps:
- Process the pears in a food processor until finely chopped. Remove pears to a large bowl. Add cherries and juice to processor bowl and pulse a couple of times to lightly chop. Add cherries to pears. Drain the pineapple. Place drained pineapple in food processor bowl and pulse 2 to 3 times to coarsely chop then add to other fruit.
- Measure the fruit. Yield should be 8 to 9 cups. For every cup of fruit you will need 3/4 cup of sugar. In a large kettle, combine the chopped fruit, sugar and juice of 1 lemon. Cook gently until mixture reaches the gel point. This should take approximately 40 minutes.
- Ladle mixture into hot sterilized jars. Clean jar rims and place 2-piece lids on jars. Process in a water bath canner as per your local county Extension office.
Nutrition Facts : Calories 281.5, Fat 0.5, Sodium 5.5, Carbohydrate 74, Fiber 10.5, Sugar 56.2, Protein 1.5
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.
Provided by Allrecipes Member
Categories Jams and Jellies
Yield 6
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 59.8 g, Fat 7 g, Fiber 7.9 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 104.2 mg, Sugar 43.3 g
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