Pear ketchup and jam and a sweet and sour sauce

Pear jam

Several ripe pears

sugar

thickener (starch or Agar flakes)

lemon or lime juice

1) Cook down a 2:1 ratio of fruit and sugar (ie: 2 cups of fruit would require 1 cup of sugar), for 45 minutes until 220F.

2) Thicken with starch or agar flakes in a little water.

3) Add a tad bit of lemon or lime juice to keep it from going bad.

4) Pour into jars with tight lids. Set out to cool. When cool, store in fridge or freezer.

Pear Ketchup

pear jam

onions

butter or oil

lime juice

salt

1) Cook onions in a small amount of butter or oil.

2) Add and warm up pear jam (or cook down fresh pears... this will make a slightly chunkier ketchup).

3) Add lime juice and salt to taste. Cook down to a paste.

Sweet and Sour sauce

oil

garlic, chopped fine or a paste

onions, chopped very fine

stock (or water)

sugar

lime juice

salt

parsley (if tolerated)

1) Heat oil and add garlic and onions until golden brown and starting to crisp.

2) Add a small amount of stock/water to deglaze pan. Then add a bit more until you have about twice as much as you want of the final amount of sauce.

3) Add sugar, lime juice, salt and parsley. Cook down on low, stirring often.

4) Serve over rice, chicken, or vegetables.