In the late summer and early fall when the pears come into season here in Western Montana, one of the things I like to do with them is make this conserve. I have an old Barlett pear tree in the back yard and I use those pears. Bosc or Anjou pears also would work very well.
This recipe is based on one developed by Eugenia Bone for her book, Well Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, Clarkson Potter/Publishers, New York 2009. I adapted Eugenia Bone’s recipe to include dry sherry, walnuts and dark raisins and added some orange zest because that is what I usually have in the pantry.
CLICK HERE FOR THE ENTIRE ARTICLE