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.
- Prepare15 mins
- Cook1 hr
- Total time1 hr 15 mins
- 4 Conference Pears, peeled, cored and finely chopped
- 50g ginger, very finely chopped
- 75g caster sugar
- 1 tbsp balsamic vinegar
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.
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.
Typical values per item when made using specific products in recipe