Lisa Atwood, Rebecca Courchesne, Rick Field

Pear & Dried Fruit Conserve

Name: Pear & Dried Fruit Conserve
Ingredients: 3 lb (1.5 kg) pears such as Warren or Comice, peeled, cored, and cut into ½-inch (12-mm) cubes (about 8 cups); 3 lb (1.5 kg) pears such as Warren or Comice, peeled, cored, and cut into ½-inch (12-mm) cubes (about 8 cups); ¼ cup (2 fl oz/60 ml) fresh lemon juice; 1 cup (8 oz/250 g) sugar; 3 lb (1.5 kg) pears such as Warren or Comice, peeled, cored, and cut into ½-inch (12-mm) cubes (about 8 cups); ¼ tsp ground cardamom; Grated zest of ½ orange; ½ vanilla bean, halved lengthwise; ¼ cup (1½ oz/45 g) chopped dates; ½ cup (2 oz/60 g) dried cranberries; ½ cup (2 oz/60 g) chopped walnuts; ¼ cup (1½ oz/45 g) chopped dried persimmons

Preparation info

Makes
4
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

The flavors of autumn are captured in this chunky fruit conserve. A pinch of ground cinnamon, star anise, or even cloves can be added for extra spice. Serve with roast pork or poultry, or on a cheese plate with a nutty bread, blue cheese, and aged Cheddar.

Ingredients

3 lb (1.5 kg) pears such as Warren or Comice, peeled, cored, and cut into ½-inch (12-mm) cubes (about 8 cups)
1

Preserve
Side dish
Autumn
Vegan
Gluten-free

Method

Have ready hot, sterilized jars and their lids.

In a large nonreactive saucepan, combine the pears, sugar, lemon juice, cranberries, dates, persimmons, walnuts, orange zest, and cardamom. Scrape the seeds from the vanilla bean into the pan and add the pod. Bring to a simmer over medium-high heat and cook, stirring constantly, until most of the l