Cook the fruit unpeeled to add flavor and a pink hue to this perfectly spiced pear applesauce. Then pass through a sieve to remove the peels. If you have a food mill, use it instead of a sieve. Or cool the fruit slightly, remove and discard the peels, and pulse in a food processor. Refrigerate for up to 5 days.
1/2 cup apple juice
2 pounds Fuji apples, cored and cut into wedges
2 pounds red Bartlett pears, cored and cut into wedges
2 (3-inch) cinnamon sticks
1/2 lemon, cut into 2 pieces
1/4 cup packed brown sugar
How to Make It
Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until the fruit is tender. Discard cinnamon sticks and lemon. Press fruit mixture through a sieve over a bowl using the back of a spoon, and discard skins. Stir in brown sugar. Serve sauce at room temperature or chilled.
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I had to make a bunch of substitutions for lack of ingredients -- I added 1/4 c. oj diluted with 1/4 c. water in lieu of the apple juice. Also, used a few teaspoons of ground cinnamon instead of cinnamon sticks. I peeled everything (including the pieces of lemon, which I also deseeded) before adding to the pot (a lot of work up front, but then I didn't have to mess with a sieve at the end). I mashed it all up with a potato masher when it was through cooking. Turned out delicious!