A FAILSAFE Dipping Sauce to add a little variety (and joy) to your plate.
When I first came across a recipe for pear ketchup on Domestic Diva Unleashed I was overjoyed! FINALLY, a FAILSAFE condiment that would be a stand-in for my beloved Heinz Ketchup (I am a Pittsburgh girl, after all). So I whipped up a batch with gusto and served it with some hamburger patties for my daughter and I.
Sadly, the pear ketchup didn’t taste a thing like the stuff we were used to.
The Big Kid was really disappointed and pushed it away with a pout. “It’s NOT ketchup,” was the only thing she said. I was a little disappointed, too, but had learned early on in my food journey that there really isn’t anything that can replace the acidic sweetness of tomatoes (I’m talking to you nomato sauces).
I made everyone else at the table taste it and we decided two things: 1.) it was tasty on its own and 2.) it was reminiscent of the Duck Sauce one gets at Chinese restaurants in the United States. Thinking of it in those terms (and without the word ketchup associate with it at all) helped me to see that this pear-based dipping sauce was really good! I found myself reaching for it on things like chickpea fritters and shredded chicken wraps.
Once I got a feel for the basic recipe, I decided to add in leeks and a little garlic to add a little extra flavor to the sauce. With the sweetness of the pears and the tanginess that the citric acid brings, I thought it needed a little something extra.
And that, my friends, is how this FAILSAFE dipping sauce came to be.
So if you’ve been looking to try some dipping sauces to round out your meals or just change things up a bit, this is a great option. And if you’d prefer a little something deeper, I’d suggest giving the Pear + Carob BBQ Sauce a go. In fact, why not make BOTH and just have them on hand for whatever mealtime throws at you.
FAILSAFE Dipping Sauce
A FAILSAFE Dipping Sauce to add a little variety (and joy) to your plate. Because FAILSAFE doesn’t mean NO FUNSAFE.
Purée pears and syrup in a blender until smooth and pour into a small sauce pan. Add remaining ingredients (sugar, citric acid, salt, garlic) and stir to combine.
Bring to a boil over high heat and then reduce to low. Allow the sauce to simmer for 5-10 minutes or until it thickens by about 1/3-1/2 in volume. The sauce should still be pourable but noticably thicker.
Allow to cool before transferring to a small jar or container. Store in the refrigerator for up to two weeks.
- Amount Per Serving
- Calories 20
*Make sure to read ingredients in the pears you use. Most canned pears use corn syrup or fruit juice. Del Monte LITE pearsDel Monte LITE pears** are only pears, sugar, and water and is what I use for this and the Pear + Carob BBQ Sauce. Del Monte also make pears in water only if you want to go light on the sugar.
This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, corn free, soy free, and low salicylate.