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.
This is a really fabulous recipe!
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!
Our family loves this recipe, as written. It will typically turn out a little on the tart side; of course, if it's too tart you can always add a little more brown sugar (don't tell!).
