Pear and Currant Conserve
A while back, I came across a recipe for a Pear and Cranberry Conserve. It looked amazing and the thing that appealed to me most was the fact that they turned that conserve into vinaigrette. While at the farmers market a couple weeks ago, one of the organic growers had some fantastic looking black currants. I picked up a few thinking they would be great in a conserve like the one in the Canning Magazine. So I set out to adapt that recipe to contain currants and also nix the 4 cups of refined sugar.
I am known for giving out homemade goodies at Christmas time; whether it is jam, halved peaches, salsa, and in recent years my husband has become a pickled pepper connoisseur. I decided to process the conserve in the little 125ml jars so that I could give them away around Christmas time. Each jar will make 2 small batches of the vinaigrette. It is quite easy to dress up the jars a little bit with some fabric, string, raffia, tags, and in this case a small whisk. I found them at a kitchenware store for .79 cents each.
I must say it turned out amazing, the perfect thing to dress my salad
- •6 medium firm ripe pears (I used organic Bartlett)
- •1 pint fresh organic black currants
- •1 cup raw honey
- •½ cup water
- •2 tbsp lemon juice
- •2 tbsp orange zest
- •1/8 tsp cinnamon
- Peel, core and chop pears. Place all ingredients except the currants into a heavy pot and bring to a boil over medium heat stirring until honey dissolves. Boil gently, stirring often for 10 minutes
- Add currants to the pot and continue to boil gently for another 10-15 minutes or until the mixture thickens and sheets off a metal spoon.
- Ladle hot mixture into sterilized mason jars, leaving ½ inch head space. Wipe rims, adjust lids
- Process the filled jars in boiling water bath for 10 minutes, makes 8-125ml jars. Remove and cool.
Vinaigrette
3 tbsp Conserve
2 tbsp White Balsamic Vinegar
1-2 tbsp Etra Virgin Olive Oil
~whisk
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