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Pear Applesauce

Photography: Karry Hosford
Yield 16 servings (serving size: 1/4 cup)
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.

Ingredients

  • 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

Nutrition Information

  • calories 80
  • caloriesfromfat 5 %
  • fat 0.4 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 0.3 g
  • carbohydrate 20.7 g
  • fiber 1.6 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 2.1 mg
  • calcium 12 mg

How to Make It

  1. 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.