Pear Applesauce

Photography: Karry Hosford
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.

Yield:

16 servings (serving size: 1/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

December 2003