2 anjou pears, peeled and diced into 1/2 inch chunks
11 cloves garlic
1/3 cup white wine
2 tbls white vinegar
zest and juice from half a lime
1 tbl olive oil
1/2 inch grated ginger
2 tsp salt
1 tsp black pepper
Peel and core the pears and dice into 1/2 inch chunks. Add to a medium sauce pan and coat with the vinegar. This will prevent them from turning brown.
To the same pot add the rest of the ingredients. Simmer on medium low for at least ten minutes or until pears are tender.
Turn off heat. Move pot to a cool burner on the stove. Use an immersion blender to puree all the ingredients until smooth. Or you can add everything to a pitcher blender instead to puree.
Let mixture cool a bit to thicken.
Shown in the image above with my garbanzo croquesttes and soy dipping sauce. All together they create an amazing medley of sweet and spicy.