Apple-Pear Sauce

Organic Pears from the Farmers Market

Ingredients
4 medium apples
2 soft pears
1 Tb grated/minced ginger (optional, for spicier sauce)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup water

Directions
Cut apples into quarters and core, leaving skin on. Then cut into chunks, also leaving skin intact. Mince/grate ginger with skin. Add apples, pears, spices, ginger, and water into pot. Simmer with lid on until fruit becomes soft, about 20-30 minutes. Stir occasionally to prevent sticking, and mash up fruit while cooking.

For more uniform consistency, puree in food processor.

Perfect for breakfast or dessert, topping for yogurt, or a condiment for pork/poultry dishes. Also great for kids. Slather freely.

Yields about 4 servings.

Red-skinned apples make pink applesauce, while green-skined apples create a cream-colored product. Use sweet or tart apples, depending on preference.

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2 thoughts on “Apple-Pear Sauce

  1. Pingback: Coordinators Speak | northside community garden

  2. Warm Potato Salad with Marjoram and Pickled Onions

    Ingredients:
    1 large dark red onion, finely diced
    ½ cup rice wine vinegar
    Salt and pepper
    ½ cup olive oil
    3 pounds boiling potatoes
    2 tablespoons Dijon mustard
    3 large cloves garlic, pressed
    1 bell pepper, finely diced
    4 celery ribs or 1 fennel bulb, finely diced
    3 tablespoons chopped marjoram
    1 tablespoon chopped thyme

    Boil a kettle of water. Dice the onion a place it in a strainer. Pour the kettle of water slowly over the onion, then shake it to drain and dry. Put the onion in a large salad bowl and add the vinegar, 1 teaspoon salt, several grinds of pepper, and the olive oil. Set aside to marinate.

    Boil the potatoes, then peel (or leave on for more mineral content) and slice them. While still warm, add the potatoes to the marinated onion along with the mustard and garlic. Toss gently. Add the bell pepper, celery or fennel, and herbs and toss once more. Salt to taste, and grind in plenty of pepper.

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