Pear & ginger sauce

Pear & ginger sauce

Pear and ginger are a classic match and this sauce plays to both ingredients’ strengths – it’s sweet, tangy and has a lovely warmth from the ginger. Spread on toast or eat with cheese. It also makes a great glaze for poultry, halloumi or tofu – just add a spoonful to the pan at the end of cooking and coat until glazed.

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Gluten freeVeganVegetarian
  • Makes1
  • CourseAccompaniment
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins

Ingredients

  • 4 Conference Pears, peeled, cored and finely chopped
  • 50g ginger, very finely chopped
  • 75g caster sugar
  • 1 tbsp balsamic vinegar

Method

  1. Sterilise a 300g jar. Put all the ingredients into a small saucepan, season and cook over a low-medium heat for about 1 hour, stirring occasionally until tender and sticky. Allow to cool slightly, then use a stick blender to whizz until smooth. Transfer to the sterilised jar, chill and use within a week.

  2. It’s delicious with roast pork or pork chops. Use it as a glaze for grilled chicken breasts by popping a heaped tbsp of the sauce into the frying pan just as the chicken is almost finished cooking. It’s also fantastic with grilled halloumi and a few mix leaves or as a different addition to a sandwich with mature cheddar.

Nutritional

Typical values per item when made using specific products in recipe

Energy

380kJ/ 90kcals

Fat

0g

Saturated Fat

0g

Carbohydrates

21g

Sugars

19g

Fibre

2.3g

Protein

0.5g

Salt

0g

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