Pear + Carob BBQ Sauce
When you first embark on a FAILSAFE diet, it feels like everything is bland and boring because all of the sauces, flavorings, vinegars, and condiments that you like are officially off limits. And there is only so much plain chicken or steak that you can have before things get a little (okay, A LOT) boring.
Which is why this pear + carob bbq sauce is an absolute godsend.
The original recipe and idea comes from Domestic Diva Unleashed and was developed for a Thermomix, so it needed a little reworking to be made on the stovetop.
The first time I made this, I let it thicken a little too long and it came out the consistency of a thick paste. It tasted delicious and my little one kept asking for (and devouring) spoonfuls of the stuff because it looked at tasted like chocolate to her. My bigger kid wasn’t as convinced about it, but managed to have some with her steak that night. She deemed it to be OKAY.
I, on the other hand, am delighted by the prospect of having a sweet and tangy sauce to add a boost of flavor to my steak, shredded chicken, wraps, and pretty much anything else I can think of. Come to think of it, this pear + carob bbq sauce would probably even be good as a dipping sauce for sliced pears.
Also, I’m not normally a fan of BBQ sauce, so I was pleasantly surprised with this one. It definitely doesn’t have the same smokey flavor that traditional BBQ sauces have, though. So if that’s what you’re expecting, it’s probably best to call this something else. Like a dipping sauce. Or just plain sauce. ?
Do you have a favorite FAILSAFE sauce that you reach for? I’d love to add a few more to my repertoire.
Pear + Carob BBQ Sauce
This pear and carob barbecue sauce adds a sweet and tangy burst of flavor to your favorite dishes. Perfect for chicken and beef, this is sure to be a family favorite.
Purée pears and syrup in a blender until smooth and pour into a small sauce pan. Add remaining ingredients 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 18kcal
*Please make sure to read ingredients when it comes to tinned pears. Most have high fructose corn syrup or fruit juice in them. Del Monte Light Pear Halves and Sliced Pears only use sugar and water to preserve the pears.
This recipe is low salicylate, dairy free, gluten free, soy free, and nightshade free. It is also FAILSAFE friendly and safe for the strict elimination phase of the RPAH Elimination Diet.
Hi. Thanks for the recipe. I want to try it but I don’t see carob listed in the ingredients.
Hi! Sorry about that. Not sure what happened. It should be 1/4 cup carob powder. I updated the post so it should be there now. Thanks for letting me know!