Photography: Karry Hosford
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.

How to Make It

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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Ratings & Reviews

amyjoy622's Review

December 16, 2012
This is a really fabulous recipe!

missylc's Review

November 08, 2009
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!

ptdaniel's Review

February 10, 2009
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!).