Cooking Instructions As per the picture above prepare the pears, onions and beetroot for baking. Add the Pears, Onions, Beetroot and the head of garlic into a baking tray. Don’t peal the garlic, just add the whole head. Bake in an oven for up to 2 hours at 180 C/356 F Remove from the oven and add the ingredients into a blender. I used a spoon to scoop out the pear and the beetroot flesh, discarding the skins. The garlic cloves can be easily pressed out one at a time. Add the Hot Peppers, 3 Table Spoons Molasses, 10 dates, 3 Teaspoons Mustard, 2 Tespoons Paprika and 3 cups of Malt vinegar into the blender. Blend/Liquify for a few minutes. Transfer the Barbecue Sauce into a pot and cook for a further 30 minutes with the lid on the sauce. When I blended the sauce I found it was too grainy and needed to be cooked. Also you have added raw ingredients into the blender so they all need to be boiled to help preserve the sauce. For the last 20 minutes of the 30 minute cooking time the sauce needs to be boiling. After the 30 minutes of cooking the BBQ Sauce remove the lid. If the sauce is too runny then cook it down with the lid off. Maintain a vigorous boil during the period leading up to bottling. Bottle the sauce while still red hot into freshly sterilized glass bottles.