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An Apple a Week: Chunky Pear Applesauce
Editor's Note: Each week in October, we bring you a recipe that spotlights the apple.
Photograph by static-photo on Flickr.
Applesaucing is to apples as pickling is to cucumbers. It's a great way to preserve the beautiful fruits that are popping up all over farmers' markets. For an extra flavor dimension, I like to throw in pears and a few drops of vanilla, and of course loads of cinnamon. Applesauce is a funny little guy since he can be baby food mush one minute, and a nice garnish to roast pork the next.
An Apple a Week: Chunky Pear Applesauce
About This Recipe
| This recipe appears in: | What Fall Foods Are You Excited For? |
Ingredients
- 4 apples, sweet and mushy (such as McIntosh)
- 6 pears (such as Anjou)
- 1 tablespoon of cinnamon
- 1 teaspoon vanilla
Procedures
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1
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2
Wash the apples and pears well. Quarter them, removing the stems, seeds, and core.
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3
Throw the chunks into a pot, filled about one-fourth the way with water. Bring to a boil.
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4
Reduce the heat to medium and cook until fruit is soft.
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5
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Add cinnamon to taste (more than a tablespoon is very fine), and a teaspoon of vanilla for an extra kick.
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7
Eat on the spot, or enjoy for later by storing in sterile mason jars.
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