Pear Conserve with Cherries and Hazelnuts recipe

3 servings

2 pounds Bosc pears

1 cup dried cherries

1/2 cup red wine vinegar

1/2 cup white sugar

2 tablespoons grated fresh ginger

1/2 teaspoon ground black pepper

1/4 teaspoon salt

1/2 cup hazelnuts

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.