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.

Step: 1

Peel, core, and cut pears into 1/2 inch cubes. There should be about 4 cups of fruit.

Step: 2

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.

Step: 3

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.

Per Serving: 306 calories; protein 3.7g; carbohydrates 59.8g; fat 7g; sodium 104.2mg.

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