Apple Pear Walnut Conserve Recipes

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APPLE PEAR & WALNUT CONSERVE



Apple Pear & Walnut Conserve image

Fruit and walnuts pair beautifully in this homemade spread. It's wonderful on toast, pound cake...even scoops of vanilla ice cream.

Provided by Taste of Home

Time 40m

Yield 8 half-pints.

Number Of Ingredients 8

4 cups finely chopped peeled tart apples
4 cups finely chopped peeled ripe pears
3 clementines, peeled and chopped
1/2 cup lemon juice
2 packages (1-3/4 ounces each) powdered fruit pectin
6 cups sugar
1/2 teaspoon ground cinnamon
1 cup chopped walnuts, toasted

Steps:

  • In a Dutch oven over medium-high heat, bring apples, pears, clementines and lemon juice to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes or until fruit is tender, stirring occasionally., Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and cinnamon; return to bring to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Stir in walnuts. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool. ,

Nutrition Facts : Calories 95 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.

APPLE-WALNUT MAPLE CONSERVE



Apple-Walnut Maple Conserve image

Versatile and delicious, this conserve reminds me of a warm cozy kitchen; you'll love every bite. I warm the conserve and pour it over vanilla ice cream as a dessert, and it's great as a topping over French toast, biscuits or even pork roast. Be sure to make more than one batch so you can give it as gifts during the holidays.-Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Time 1h5m

Yield 11 half-pints.

Number Of Ingredients 7

12 cups chopped peeled Granny Smith apples (about 6 pounds)
4 cups sugar
2 cups packed brown sugar
1 cup maple syrup
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 cups finely chopped walnuts, toasted

Steps:

  • In a stockpot, combine apples, sugars, maple syrup, cinnamon and pie spice; bring to a boil. Cook, uncovered, 20-30 minutes or until apples are tender and mixture is slightly thickened. Stir in walnuts. Return to a boil; cook and stir 5 minutes longer., Carefully ladle hot mixture into 11 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

PEAR-ORANGE CONSERVE



Pear-Orange Conserve image

Pear and orange blend together to form a tangy conserve to be served as a spread or accompaniment to your dish.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 2h20m

Yield 4

Number Of Ingredients 5

5 medium pears, cored and diced (6 cups)
1 medium orange, seeded and chopped
1 1/2 cups sugar
1/2 cup chopped maraschino cherries
1/2 cup chopped walnuts

Steps:

  • Mix pears, orange and sugar in 2- to 3 1/2-quart slow cooker.
  • Cover and cook on high heat setting 2 hours.
  • Stir mixture. Cook uncovered on high heat setting 1 1/2 to 2 hours or until very thick. Stir in cherries and walnuts. Cool about 2 hours.
  • Spoon conserve into container. Cover and store in refrigerator up to 3 weeks.

Nutrition Facts : Calories 40, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg

CRANBERRY, APPLE, AND WALNUT CONSERVE



Cranberry, Apple, and Walnut Conserve image

Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.

Categories     Condiment/Spread     Sauce     Fruit     Nut     Christmas     Thanksgiving     Quick & Easy     Cranberry     Apple     Walnut     Fall     Winter     Gourmet

Yield Makes about 12 cups

Number Of Ingredients 8

1 1/2 cups water
3 cups turbinado sugar such as Sugar in the Raw
1 (3-inch) cinnamon stick
1/4 teaspoon ground allspice
3 (12-oz) bags fresh cranberries (2 1/4 lb; about 11 cups)
3 Gala or Pink Lady apples
2 cups walnuts (6 oz), toasted, cooled, and broken into small pieces
2 tablespoons Calvados or brandy

Steps:

  • Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.
  • Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.

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