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Pear Conserve with Cherries and Hazelnuts

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.9171
Energy (kCal)1292.346
Carbohydrates (g)297.4224
Total fats (g)9.764
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel, core, and cut pears into 1/2 inch cubes. There should be about 4 cups of fruit. | 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. | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bosc pear 2 pounds 607.8145 146.0569 3.2659 0.8165
    cherry 1 cup 77.5 18.879 1.55 0.465
    red wine vinegar 1/2 cup 22.705 0.3226 0.0478 0.0
    white sugar 1/2 cup 387.0 99.98 0.0 0.0
    ginger 2 tablespoons grated 34.84 7.4485 0.9339 0.441
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    salt 1/4 teaspoon - - - -
    hazelnut 1/2 cup 159.6 24.0 0.0 8.004

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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