This is a relatively straightforward but highly addicting substitute for standard beef hamburgers for the wing enthusiast getting through summer barbecues.
| Servings: | 6 |
| Yield: | 3 cups |
Ingredients
- 2 pounds Bosc pears
- 1 cup dried cherries
- ½ cup red wine vinegar
- ½ cup white sugar
- 2 tablespoons grated fresh ginger
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ cup hazelnuts
Instructions
- 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.
Reviews
I first saw this recipe in the November 1994 issue of Bon Appetite. I tried it, I loved it, and I’ve made it every year since. It goes especially well with a cornbread sausage stuffing. The ginger flavor is very strong, and is supposed to be, but you’re not supposed to eat heaping spoons full. I add a bit to each fork full of stuffing and the combination of flavors is wonderful.
This recipe turned out full of strong flavors, like ginger, but is very tasty with poultry and pork. I used frozen sour cherries rather than dried cherries and it turned out great!
The conserve didn’t thicken up even after simmering longer than what the recipe called for. It wasn’t bad (it tasted good on hot cereal), but I don’t think I would make it again.
Great with turkey as an alternative to cranberry sauce. Nice and spicey!
I did not like this recipe at all. The taste of ginger was overpowering!