Pear and Vegetable Sauce
Print recipe
| Serves | 4 cups |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Total time | 1 hour |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Condiment |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Barbecue |
A low salicylate alternative to tomato sauce.
Ingredients
- 4 410g cans Pear halves in syrup
- 1/2 cup Brown sugar (firmly packed)
- 1 1/2 teaspoon Citric Acid
- 1 teaspoon Salt
- 1 Small Swede (chopped and cooked - steamed, boiled)
- 1 Stick Celery (finely chopped)
- 1 Small Leek (finely sliced)
- 1 teaspoon Minced garlic
Directions
| 1. | Drain the pears and pour the syrup into a saucepan. Bring it to the boil and boil until the mixture is reduced by half. |
| 2. | Chop the pears. Add the pears and remaining ingredients to the syrup. Reduce the heat and allow to simmer for 15 – 20 minutes, or until thick. |
| 3. | Transfer to a food processor (in batches, if needed) and process until smooth. |
| 4. | Return to the saucepan and simmer for another 5 minutes. |
| 5. | Pour into hot sterilised jars. Once opened store in the fridge. |
Note
Low Chemical / Failsafe, Moderate Salicylates
If moderate salicylates are tolerated, substitute carrot and zucchini for celery and swede.
