Here’s a little twist on traditional applesauce, Apple-Pear Sauce. Use a variety of pears and apples for complex flavor and texture.
6 assorted pears
6 assorted apples
1 vanilla bean, seeds only
zest of one lemon
The recipe comes together easily and with few ingredients. Simply peel and core 6 pears and 6 apples and cut into about 1-inch cubes, the smaller the size the shorter the cooking time.
To core apples, use a melon baller. The stems of the pear extend down to the core. Quarter the pear and use a paring knife to slice top to bottom to remove inner stem and core.
To get to the seeds of the vanilla, split it in half lengthwise and scrape out the seeds with the sharp edge of a paring knife.
Add 1/4 cup cold water, the vanilla bean seeds and the lemon zest. Cover and cook over a very low flame. Low and slow is the way to go – high heat only scorches the fruit and that flavor permeates the entire sauce.
Stir every 3 minutes or so to move the fruit on top to the bottom. Once the fruit starts to break down, raise the heat a bit, just a little bit, and leave the cover askew. These are juicy fruits and it’s good to let a little of the liquid evaporate. A loose apple-pear sauce isn’t as tasty or pleasing to the palette.
The sauce is usually done in 30 to 40 minutes, again this depends on the size of the fruit. An unripe, extra-firm fruit can also take a little longer to cook. To test, push a few fruit cubes against the side of the pan with a wooden spoon. The sauce is ready when easily smashed.
Mash with a potato masher. I like my apple-pear sauce to have a little texture and leave some small chunky pieces. Don’t use a blender, food processor or immersion blender, however, the harsh processing destroys cell structure and the sauce becomes a soup.
Cool, place in jars, cover and refrigerate or freeze.
Serve warm or at room temperature.
Recipe doubles easily and freezes well.
Keywords: apple sauce, pear sauce, condiment, Thanksgiving dinner,