We are almost at the point of the year where we can say that our weekends are our own again. Right now our weekends are constantly getting sucked into the storage business vortex. Someone is always at the door, there are many vehicles to put away, nothing is getting done around the house.
There hasn’t been a lot of baking going on around here for the last few weeks, but I did manage to make this apple & pear sauce recipe that I saw on Sarah’s Yarnie Me blog. I liked it enough to make it a second time, but couldn’t find it the next time I went searching. It apparently got accidentally deleted when she was attempting to edit from her smart phone. That’s something that would normally happen to me. Well, except for the smart phone part. I love my iPad, but will probably never want to be on the phone enough to get a smart phone.
Luckily, Sarah emailed me the recipe so that I could make it again and share it here. I made it exactly as she had it written down, so I just cut and pasted her recipe exactly as she emailed it to me.
I still like the my easy no-peeling-or-coring-necessary apple sauce, but this is a little extra. It has a bit more flavour and would definitely impress, if you want to show off your applesauce to someone. I was curious about the roasting and if it would work out as good as roasting vegetables always does, and it does.
I even had a little extra that I put in the freezer and kept it until I wanted something to take in to work for a snack. It freezes nicely and tastes just as good after thawing.
Roasted Pear and Apple Sauce
Adapted from an Ina Garten recipe
- Zest and juice of 2 large navel oranges
- Zest and juice of 1 lemon
- 3 pounds sweet red apples (8 apples)
- 3 pounds ripe Bosc pears (7 pears)
- 1/2 cup light brown sugar, lightly packed
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
Preheat the oven to 350 degrees (F).
Place the zest and juice of the oranges and lemon in a nonreactive Dutch oven. Peel, quarter and core the apples and pears and toss them in the juice. Add the brown sugar, butter and cinnamon and cover the pot. Bake for 1 1/4 to 1 1/2 hours, until the apples and pears are tender. Mix with a whisk until the applesauce is smooth but still a little chunky. Depending on the ripeness of the fruit, the apples will likely fall apart and the pears will break up but stay chunky. Serve warm or at room temperature.