Sunday, January 3, 2010

{Apple Pear Sauce}


* 2 apples
* 3 pounds of pears
* 2 Tbs. juice (apple, cranberry, lemon, or grape)


Peel, core and chop apples into 1 inch pieces. Cut off each end of pear. Cut in half and using a melon baller or spoon, scrape out the vein and seeds. Leave the peel on the pears.

Your pile should have peel-on pear halves and peeled and chopped apples.

Now, place your fruit in a medium saucepan with the juice. The pears are mostly water so you don't need any more than 2 Tbs. of juice. It's really just in there to get you started.

Cover and cook on the lowest setting on your stove.

After about 20-25 minutes, lift the lid and check your fruit. You should be able to chop the pears in half with a wooden spoon and there should be a lot of liquid at the bottom of the pan. Cook for another 15-20 minutes on low or increase the heat to medium and cook another 10-15 minutes but you'll need to watch it closely.

When the pears easily break apart with a wooden spoon, turn off the heat and let the mixture cool for a few minutes.
Using an imersion blender, blender, food mill or food processor blend the mixtures until it is smooth. The pear peel will disappear. Serve cold or at room temperature. Store in the fridge in an airtight container. Enjoy!

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