Ingredients
Method
- Place the 24 oz (680g) of diced apples, 24 oz (680g) of diced pears, 0.25 cup (60g) of water, fresh lemon juice, and 2 tsp (5g) of ground cinnamon into a medium-size saucepan over medium-high heat, and bring the mixture to a boil.
- Reduce the heat to low and simmer the mixture, keeping the pot covered, for approximately 15 to 20 minutes until the apples and pears are completely soft and tender.
- Remove the saucepan from the heat and use an immersion blender, a regular blender, or a food processor to carefully puree the mixture until it is perfectly smooth and no lumps remain.
- Transfer the sauce to a suitable container and place it in the refrigerator or the freezer to cool down, ensuring you do not let the Apple and Pear Sauce freeze completely; serve chilled.
- Don't Skip the Acid: The lemon juice isn't just there for flavor; it acts as a preservative to keep the sauce from turning brown (oxidizing) and provides a necessary "bright" acidity to balance the earthy sweetness of the cooked pears.
- Adjust the Texture: If you prefer a rustic, chunkier sauce, skip the blender and use a potato masher instead. For a silky, baby-food consistency, the immersion blender is your best friend.
- Peel for Smoothness: While apple and pear skins hold a lot of nutrients, leaving them on will result in a gritty texture even after blending. For that classic, smooth sauce mouthfeel, take the time to peel them thoroughly.
Choose Ripe Pears: Since this recipe relies entirely on fruit for sweetness, make sure your pears are ripe and slightly soft to the touch. The riper the pear, the naturally sweeter your sauce will be, eliminating the need for any added sweeteners.