Pear Ketchup (RPAH elim friendly)

This sauce is a great substitute for tomato sauce (ketchup). It’s quite sweet and lacks the tartness of tomato sauce but still delicious nevertheless. I use it to dip chicken nuggets in, as well as to coat chicken in a sweet glaze before roasting or grilling. I also use this in conjunction with a no-tomato pasta sauce to make a baked bean substitute for breakfast and snacks. I got this recipe from here but every one all seems to reference it to Sue Dengate’s “Fed Up” cookbook which is a great resource. My recipe is just done on the stove top but the link will take you to a thermomix recipe if you happen to have one (you lucky duck!).

Pear ketchup1

Pear Ketchup

Gluten free, egg free, dairy free, soy free, nut free, vegan, failsafe

Ingredients:

  • 1 large can of pears in syrup (in juice is not failsafe)
  • 1/2 cup brown sugar
  • 1 teaspoon citric acid
  • 1 teaspoon salt

Method:

  1. Dice the pears and place in a saucepan.
  2. Add the brown sugar, citric acid and salt.
  3. Cook on medium-low heat with occasional stirring till the pears are cooked down into a brown mush.
  4. Cool before placing into a container and storing in the fridge.
  5. If you would like an extremely smooth sauce (it is pretty smooth as is though) then you could blend with a stick mixer or blender.
  6. Makes just approximately 1 pasta sauce jar.

Pear ketchup2

 

Enjoy! By the way this jar took me for ever to finish! You could place half in the freezer first and half in the fridge to use first.

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