Apple Pear Sauce Food

APPLE-PEAR SAUCE

Steps:

• Toss together the apples, pears, 1/4 cup water, maple syrup and 2 teaspoons cinnamon in a large pot with a heavy bottom (a Dutch oven works great for this). Cover and cook, stirring occasionally, over low heat, until the fruit are very tender, about 45 minutes or up to 1 hour. Stir in the lemon juice and use a potato masher to smash to your desired consistency. If you like a completely smooth, pureed sauce, use an immersion blender to blend until smooth. Taste and add additional cinnamon to your liking.
• Serve warm, or cool completely and store in sterile jars with tight-fitting lids up to 1 week in the refrigerator.

APPLE-PEAR SAUCE

Steps:

• Heat a large skillet over medium-high heat. Stir apples, Asian pears, and apple cider together in the skillet until the fruit is mushy, about 10 minutes.
• Smash the apples and pears with the back of a wooden spoon until no large chunks remain; continue cooking until thickened, 20 to 30 minutes more.
• Stir sugar and cinnamon into the sauce; cook, stirring occasionally, until the sugar dissolves completely, 5 to 7 minutes more.

PEAR APPLESAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender, stirring occasionally. Mash until sauce is desired consistency. Serve warm or cold.

SPICED APPLE-PEAR SAUCE

Steps:

• Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired.
• Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks. Cool to room temperature. Remove the cinnamon sticks and serve. (For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.)

APPLE PEAR SAUCE

Steps:

• Heat a skillet over medium heat; add pears, apples, water, and vanilla extract to the hot skillet. Cover and simmer fruit mixture for 10 minutes; remove lid and cook until most of liquid is evaporated and fruit is softened, 10 to 15 more minutes.
• Remove skillet from heat and transfer fruit mixture and any remaining liquid to a food processor. Process until smooth; stir in cinnamon. Serve warm or refrigerate up to 4 days.

APPLE/PEACH/PEAR CRISP II(LOW-CAL)

Steps:

• Substitute peaches or pears when they are in season. Microwave method: Place apples in a microwave baking pan and sprinkle with lemon juice, maple syrup, and cornstarch, and toss to combine. In a small bowl, melt butter at High for 30 to 45 sec. Stir in rolled oats, brown sugar, nuts and cinnamon. Combine well. Sprinkle evenly over apples. Microwave at High for 8 to 10 min. Allow 5 to 7 min after cooking time. Oven method: Preheat the oven to 350℉ (180℃) F. Butter a 9-by-9 or similar capacity baking dish . Mix together fruit, lemon juice, maple syrup if using, and cornstarch,. Gently toss until well combined. Pour the peach mixture to the buttered baking pan, and gently spread evenly. Mix together all the topping ingredients, and sprinkle over the fruit. Bake for 35 to 40 minutes or until the topping is golden-brown, and the fruit is bubbling around the edges. Let cool for about 30 minutes before serving. Serve warm or at room temperature or chilled, with ice cream or plain yogurt of your choice.

APPLE-PEAR SAUCE

Steps:

• Slice and core apples and pears (do not peel).
• Place all ingredients in a large stock pot and mix well.
• Cover and let simmer over low heat for 30 minutes, or until apples are soft and mushy, stir often.
• Remove from heat and let cool.
• Puree in a food processor.
• Pour sauce through a sieve to strain out any pieces of left peel.
• Apple-Pear sauce will last up to 3 weeks in the refrigerator or you can freeze it.

EASY APPLE AND PEAR CRISP

Steps:

• Preheat the oven to 350°F. Grease a 10-inch skillet or pie plate with butter.
• In a large bowl, stir together the apples, pears, flour, sugar and lemon juice.
• Pour the fruit filling into the prepared pie plate.
• In a medium bowl, stir together the oats, flour, brown sugar, cinnamon and salt.
• Stir in the melted butter until combined.
• Using your fingers, clump together the topping and sprinkle it on the fruit.
• Place the pie plate atop a baking sheet and bake the crisp until the fruit is bubbling and the topping is golden brown, 40 to 50 minutes.
• Remove the crisp from the oven and let it cool slightly before serving.
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APPLE PEAR CAKE

Steps:

• In a large bowl, combine the first 8 ingredients. Combine dry ingredients; stir into the fruit mixture. , Pour into a greased 13x9-in. baking pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 1 hour. Cool on a wire rack. , For frosting, in a large bowl, beat the cream cheese, confectioners' sugar and butter until smooth. Beat in the milk and vanilla; frost cake. Store in the refrigerator.

APPLE PEAR JAM RECIPE

Steps:

• Combine all your ingredients except for the pine nuts, which are optional, in a soup pot over low heat.
• Bring mixture to a simmer and continue simmering for at least 30 minutes or until the jam has reduced by ¾'s its original content. Stir frequently, as the jam will burn easily.
• Once done, remove and discard the cinnamon.
• Add the pine nuts and puree the mixture with a stick blender until smooth.
• Transfer to any container of your choice and set aside to cool down at room temperature. Your jam will continue to thicken as it cools down.
• Set aside in a chilled area and allow to further firm up, anywhere from 3 to 6 hours.
• Serve with any accompaniment of your choice.

FAVORITE CRANBERRY APPLE PEAR SAUCE

Steps:

• Add all of the ingredients except the orange liquor, to a large pot. Bring to a boil and reduce to a simmer. Allow the mixture to simmer for 35 to 45 minutes, stirring occasionally. You will know the cranberry sauce is done when most of the cranberries have popped and the sauce has reduced and become thick (see photo in post above).
• With the heat off stir in the orange liquor. Taste and add more sugar if needed.
• allow the sauce to mostly cool before transferring to airtight containers and storing in the fridge. Allow it to chill in the fridge for at least 4 hours (or overnight). This recipe is best made up to 2 days in advance so the flavors can really develop. You can make it up to 1 or 2 weeks in advance as it keeps for a long time in the fridge. Serve cold.

PEAR SAUCE

Steps:

• In a medium saucepan with a lid, combine pears, 1/4 cup water, lemon zest, and 1/8 teaspoon coarse salt. Bring to a simmer over medium heat. Cover, and cook until pears are soft, 10 to 12 minutes. Uncover, and coarsely mash with the back of a spoon. Continue cooking until most of the liquid has evaporated, about 5 minutes.
• Transfer mixture to a food processor, and blend until smooth; add lemon juice and honey to taste. Serve warm, or let cool, then cover and refrigerate up to 1 week. Use as you would applesauce.

PEAR APPLE SAUCE

Steps:

• 1. Core, peel, and cut the pears and apples into large chunks. In a large, heavy pot, toss with lemon juice to prevent discoloration.
• 2. Combine the pears and apples with the remaining ingredients and bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes or until the fruit is tender but not mushy.
• 3. Uncover the pot, stir and cook 5 minutes more. Adjust the flavors and remove from heat, stirring carefully so as not to break up the fruit too much. Cool to room temperature. Refrigerate, covered, for up to 4 days.

APPLE AND PEAR SAUCE

Steps:

• Core, peel, and chunk apples and pears.
• Place in 2-quart sauce pan.
• Add apple juice, cinnamon, vanilla, and nutmeg.
• Cover, simmer until chunks are fork tender.
• Mash with fork, leaving some chunks.
• Add honey to taste.
• Serve hot or refrigerated.