Pear ketchup

Goes well with cheese sandwiches, particularly blue cheese and grilled Asiago sandwiches, chicken, duck.


1 T butter (unsalted)
1 T onion (minced, or 1 tsp onion flakes per Tbs)
1⁄2 t salt (kosher salt)
1 pn pepper (white pepper)
1 1⁄2 T vinegar (pear cider vinegar)
1 t sugar (unrefined cane sugar)
1 lf bay leaf (small)
2 pear (large, peeled, cored and cut into 1-inch chunks)
1 spr rosemary (about 4 inch long, very finely chopped leaves)


  1. In a small pan over medium heat, melt butter and sauté the pears for 2 minutes.
  2. Add onion and continue sautéing for an additional 5 to 7 minutes or until the pears have softened but not turned color.
  3. Remove from the heat allow to cool. Place the cooled pears in a food processor with salt, pepper, rosemary, vinegar, and sugar, puree.
  4. Return the mixture to the pan, add the star anise and bay leaf. Simmer for 5 to 10 minutes, until the mixture thickens to the consistency of ketchup.
  5. Remove the ketchup from heat and set aside to cool for 1 to 2 hours.
  6. Discard the bay leaf and star anise and taste - if the pears used were too sweet, you may want to add another ½ tablespoon of vinegar.
Total time
45 minutes
Cooking time
Preparation time
1 cup


Estimated preparation time does not include cooling time.

If the pears are medium sized or small, add more pears.


North American cuisine

Unusual ketchups

easy, simmer
fruit, sauces, condiments
American food recipes
Food in U.S.A.