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.
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.
Tags: minced onion, over heat, Pear ketchup, Remove from
