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Kosher recipe: Pear Applesauce
Published: 11/20/2008 by Chef Mendy
Cook the fruit unpeeled to add flavor and a pink hue. 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. Yield 16 servings (serving size: 1/4 cup) Ingredients 1/2 cup apple juice 2 pounds Fuji apples, cored and cut into wedges 2 pounds red Bartlett pears, cored and cut into wedges 2 (3-inch) cinnamon sticks 1/2 lemon, cut into 2 pieces 1/4 cup packed brown sugar Preparation 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. Live Eat Be Happy MB
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