How to Make Pear Ketchup

Pear ketchup makes a savory condiment.

Before "ketchup" came to mean only a tomato-based condiment, ketchups could be based on a variety of foods, from oysters to lemons. In the 19th century, before refrigeration and canning became common, making ketchup was a way to keep foods out of season by bottling them with spices, salt and vinegar. Modern cooks season ketchups more for flavor than preservation. Pear ketchup is a savory, fruity addition to meat or cheese-based finger-food and appetizers. It keeps well in the refrigerator or you can freeze it to keep it for longer periods.

Things You'll Need

• 2 pears
• Sweet onion
• 1 tbsp. butter
• Saucepan
• Potato masher or fork
• 3 tbsp. apple cider vinegar
• 1/8 tsp. white pepper
• 1/4 tsp. salt

Instructions

1. Peel two Bosc, Anjou or other cooking pears. Slice the flesh into 1-inch chunks and discard the cores. Chop a sweet onion until you have 1 tablespoon of minced onion.

2. Melt 1 tablespoon of butter in a saucepan over low heat. Add the pears and minced onion. Cook over low heat until the pears are soft, stirring regularly. Remove the pan from the stove.

3. Mash the ingredients with a potato masher or fork until they're smooth.

4. Stir in 3 tablespoons apple cider vinegar, 1/8 teaspoon white pepper and 1/4 teaspoon salt. Return the pan to the stove and simmer the ingredients 5 to 10 minutes. Remove the pan from the heat and let it cool.

5. Use immediately or keep the ketchup in a covered container in the refrigerator for up to six weeks or in the freezer for up to six months.

Tips & Warnings

• For more flavor, add 1/4 teaspoon chopped rosemary leaves, 1 teaspoon brown sugar, a small bay leaf and a large star of anise, along with the vinegar, pepper and salt. After you simmer the ketchup and let it cool, remove the bay leaf and anise star and discard them.

References

• Pear Panache: Bacon and Blue Cheese Sliders with Pear Ketchup
• Ace Bakery: Spiced Pear Ketchup

Resources

• "Pure Ketchup"; Andrew F. Smith; 1996