Pear-Spiked Applesauce Recipe #378983
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.
by Gaia22
1¼ hours | 20 min prep
SERVES 4 -6 , 3 -4 cups
- 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
- Throw apples, pears, lemon juice and water in a large saucepan and bring to a boil.
- Reduce the heat and simmer until the fruit breaks down and magically creates that characteristic applesauce texture, about 45 minutes.
- Stir in sugar and cinnamon. Leave as a chunky applesauce or use a hand-blender to puree it further as desired.
- Yummy warm or cold!
- Store in refrigerator tightly covered. I'd say this keeps for about a week.
- 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!
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5 stars