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.


Estimated preparation time does not include cooling time.

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

1 cup
Preparation time
Cooking time
Total time
45 minutes