THIS CONSERVE IS THE FIRST COUSIN OF THE PEAR Ginger Jam on page 46. The addition of chopped orange rind and walnut transforms it into a preserve that has a bit of kick and chew which complements a variety of cheeses. It also happens to be a divine spread on a slice of raisin-nut bread.
6 cups cored and chopped Bartlett or Anjou pears (about 3 pounds/1.4 kg)
1 whole orange, seeded and finely chopped
3 cups/600 g granulated sugar
Zest and juice of 1 lemon
1 tablespoon grated peeled fresh ginger (from about one 2-inch/5 cm piece)
¾ cup/85 g chopped walnuts
Prepare a boiling water bath and 2 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
In a large nonreactive pot, combine the pears, chopped orange, and sugar. Bring to a simmer over medium-high heat. Add the lemon zest and juice and grated ginger and stir to combine.
Increase the heat and bring to a boil. Cook until the syrup turns translucent and the pears are soft enough that you can crush them with the back of your spoon, about 15-20 minutes.
Stir in the chopped walnuts and cook for an additional 5 minutes, stirring frequently.
Remove the pot from heat and ladle the conserve into the prepared jars, leaving ½ inch/12 mm headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see page 11).
Pear-Ginger Conserve & Apple-Pear Chutney