Asian Pear BBQ Sauce

Asian Pear BBQ Sauce

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Credit: Developed by chefs Blake Swihart and Kathleen Sanderson for Pacific Northwest Canned Pear Service.
The National Culinary Review, October 2012


1 T. vegetable oil
1 cup minced sweet onion
1½ t. grated ginger
1½ t. smoked paprika
½ cup water
2/3 cup cider vinegar
¼ cup tomato paste
¼ cup hoisin sauce
1½ t. chili-garlic sauce
¾ cup Pacific Northwest Lite Canned Pears, chopped, reserve juice


Method: In large, heavy pot, heat oil over medium-high heat. Add onion; sauté 3 minutes. Add ginger and paprika; sauté 1 minute. Stir in water, vinegar, tomato paste, hoisin sauce and chili-garlic sauce; bring to a simmer. Add pears with juice; return to a simmer. Reduce heat; cook over low heat for 30-35 minutes, stirring often. When sauce is cooked thoroughly, remove from heat; cool. Process or purée sauce in blender or with immersion blender until smooth. Put sauce in covered container. Refrigerate at least 2 hours.


12 servings


Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

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