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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 5%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.3g
  • Carbohydrate: 20.7g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 2.1mg
  • Calcium: 12mg

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

  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.
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