pear conserve with cherries and hazelnuts

ingredients

• servings: 3
• 2 pounds bosc pears
• 1 cup dried cherries
• 1/2 cup red 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

recipe

• 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.