No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (270g) Recipe makes 4 servings
Calories 125
Calories from Fat 3		(2%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3mg		0%
Potassium 251mg		7%
Total Carbohydrate 33.4g		11%
	Dietary Fiber 6.0g	23%
	Sugars 23.6g
Protein 0.7g		1%
detailed view... how is this calculated?

Pear-Spiked Applesauce

Recipe #378983 | 1¼ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Gaia22
Jun 26, 2009

I found this yummy recipe in a Food & Wine magazine a few years back. I believe it is originally a Gale Gand recipe, however I am rewriting from memory & I know I prefer less water than whatever was in the original. I couldn't believe how easy and how wonderful homemade applesauce tastes! I prefer cinnamon in my applesauce, but I'm sure you can leave it out, increase it [my preference!], or add other warm spices to taste. Change around the variety of apples and have fun with it! I don't like mine too sweet, so one could use 3 McIntoshes & 1 Granny Smith for example. I find this recipe is a well-balanced base to reference.

SERVES 4 -6 , 3 -4 cups (change servings and units)

Ingredients

4 apples, McIntosh or a variety of not-too-sweet apples, peeled, cored, and chunked
2 bartlett pears, peeled, cored, and chunked
3/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon sugar
1/4-1/2 teaspoon cinnamon

Directions

1
Throw apples, pears, lemon juice and water in a large saucepan and bring to a boil.
2
Reduce the heat and simmer until the fruit breaks down and magically creates that characteristic applesauce texture, about 45 minutes.
3
Stir in sugar and cinnamon. Leave as a chunky applesauce or use a hand-blender to puree it further as desired.
4
Yummy warm or cold!
5
Store in refrigerator tightly covered. I'd say this keeps for about a week.
6
I've never tried freezing it; if you do, please let me know how it turns out. With proper knowledge I'm sure this can probably be canned for long term storage as well, however, I don't know enough about it at this point. Enjoy!