Rating: 5 stars
3 Ratings
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  • 5 star values: 3

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.

Recipe by Cooking Light December 2003

Gallery

Credit: Photography: Karry Hosford

Recipe Summary

Yield:
16 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

80 calories; calories from fat 5%; fat 0.4g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 0.3g; carbohydrates 20.7g; fiber 1.6g; iron 0.2mg; sodium 2.1mg; calcium 12mg.
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