Nora’s Table and Gorge Catering

110 Fifth Street

Hood River

Kathy Watson, chef

Curried Pear Gastrique

I make this one to drizzle over our grilled lamb chops and yellow coconut dahl.

Total time: 75 minutes


1 cup sugar

1 cup muscatel vinegar, or other high quality fruity vinegar

1 cup white wine, such as Riesling

2 Oregon pears, peeled and roughly cut

2 teaspoons garam masala or Madras curry powder

¼ teaspoon salt


In a small sauce pan, heat the wine and vinegar until almost simmering. In an 8-10” sauté pan, spread one cup sugar across pan. On medium-high heat, melt and caramelize the sugar until it’s a medium-dark caramel color, stirring with a wooden or stainless steel spoon, until all the sugar is melted.

Toss in the fruit and pour in the hot wine/vinegar mixture; the sugar may seize up a bit, but it will melt again as the mixture returns to a low boil. Cook for about 6 minutes until the fruit is tender and the liquid is slightly reduced. Take off the burner and allow to cool for about 15 minutes. Stir in garam masala and salt. Pour mixture into blender and blend until smooth. Drizzle over grilled pork or lamb chops. Store in the refrigerator for up to one week.

Kathy Watson
Chef, Nora's Table & Gorge Catering | + posts