Fresh Pear and Ginger Teriyaki Sauce

Ingredients

• 1 medium ripe Bartlett or Anjou pear, peeled, cored, and chopped
• 2/3 cup water
• 1/3 cup naturally brewed low-sodium soy sauce with no added sweetener
• 2 tbsp unseasoned rice vinegar
• 1 tbsp finely grated fresh ginger
• 2 garlic cloves, finely grated
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch
• 2 tbsp cold water, for the slurry

Instructions

1. Blend the pear with the 2/3 cup water until completely smooth. Take the extra few seconds here—the finer the pear, the silkier and more polished the finished sauce.
2. Pour the pear mixture into a small saucepan. Add the soy sauce, rice vinegar, fresh ginger, and garlic. Bring it just to a gentle simmer over medium heat, then lower the heat and cook for 7–9 minutes, stirring occasionally, until the raw garlic aroma mellows and the sauce reduces slightly.
3. Whisk the cornstarch with 2 tablespoons cold water until perfectly smooth. While the sauce simmers gently, drizzle in the slurry and whisk constantly. Cook for 60–90 seconds, just until glossy and thick enough to coat the back of a spoon; a hard boil will make the texture heavier than it deserves to be.
4. Remove the saucepan from the heat and stir in the toasted sesame oil so its delicate roasted aroma stays vivid. Let the sauce stand for 3 minutes; it will settle into a beautiful, pourable glaze. Use it as a finishing sauce or brush it onto fully cooked food during the final few minutes of cooking to prevent scorching. DUNZO!