Apple Pear Sauce Recipes

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.

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.)

Steps:

• Preheat the oven to 350 degrees F.
• Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
• For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
• Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, 3/4 cup brown sugar, and butter together in a bowl until crumbly.
• Mix apples, pears, 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan. Sprinkle oat mixture atop apple-pear mixture; top with almonds.
• Bake in the preheated oven until the top is golden brown, about 40 minutes.

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.

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.

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.

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.

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.

Steps:

• Cut pears and apple into quarters. Remove and discard seeds, stems, labels, and any other undesirable bits. Transfer flesh and skin of fruit into a high-powered blender (such as NutriBullet®).
• Blend until pear applesauce is liquefied. Pour into a bowl. Refrigerate before serving, if desired.

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Stir in 2 tablespoons orange juice. Cook, covered, on low 3-4 hours or until fruit is tender., In a small bowl, mix cornstarch and remaining orange juice until smooth; gradually stir into fruit mixture. Cook, covered, on high 15-20 minutes longer or until sauce is thickened. If desired, top with whipped cream and pecans., Freeze option: Freeze cooled compote in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little orange juice if necessary.

Steps:

• Whisk together eggs, milk, and oil until completely blended.
• Stir in diced fruit.
• Combine remaining ingredients in separate bowl.
• Add dry to wet ingredients and stir just until blended.
• Let batter sit for 15-20 minutes: this is optional, but I think it makes the muffins rise higher. (You could also let the batter sit after you divide it into the muffin cups, instead of before.).
• Divide batter between 20 greased muffin cups and bake at 400 for 20-25 minutes, until golden brown on top.
• Serve warm with a drizzle of honey!

Steps:

• Prepare canner jars and lids.
• In a large pot, combine apples, pears, onions, brown sugar, salt, cinnamon, ginger, allspice, pepper and vinegar. Bring to a boil over medium heat. Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until onions are translucent and mixture is thickened to a jammy consistency.
• Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace as necessary by adding hot chutney. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
• Place jars in canner and return to boil. Process for 10 minutes. Turn off heat and remove canner lid. Let jars stand in water 5 minutes. Transfer jars to a towel lined surface and let stand for 24 hours.
• Check lids and refrigerate any jars that aren't sealed.

Steps:

• Preheat oven to 350°. Mix sugar and cinnamon. Spritz both sides of tortillas with cooking spray; sprinkle with sugar mixture. Cut each tortilla into 8 wedges. Spread in a single layer on baking sheets. Bake until lightly browned, 10-12 minutes, rotating pans as needed., Place salsa ingredients in a large bowl; toss to combine. Serve with chips.

Steps:

• Combine the apples, pears, honey (you can leave this out and still get delicious sauce), water, lemon juice, and ginger in the slow cooker. Cover and cook until the fruit is extremely tender and falling apart, on low for 5 hours
• Beat to make a corse mash or use a food processor for a smoother sauce (don't over blend). Stir in the butter. Serve immediately or refrigerate and serve cold.

Steps:

• In a large saucepan, cook cranberries and water over medium-high heat until berries pop, about 10 minutes, stirring occasionally. Drain. Add remaining ingredients. Cook, uncovered, over medium heat until mixture boils. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Serve warm or cold.

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.

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.