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Spiced Apple Pear Sauce

apple pear sauce edit 1

Titling this recipe was a bit of a challenge, because apples, pears, quince, and a variety of spices would work equally well here and I don’t want it pigeonholed into just one iteration; feel free to play around with the fruits and spices, add a couple tablespoons of something boozy, or scrape a vanilla bean into the mix. However you do it, this is a nice departure from the usual apple sauce routine and a great way to introduce new flavors to kids. Any time I make this, I also make an autumn agridulce with the leftover fruit cores and peels. It takes very little effort, makes use of every bit of the fruit, and gives you a great ingredient to use on a weeknight when you want something special but don’t have much time for cooking.

If you don’t have an immersion blender, then a) you really, really should get one and b)… no, you really should buy one. But if you don’t have one today, you can either eat this as a chunkier mashed sauce or transfer it to a blender, in batches, and blend it, taking caution to leave the blender vented so it doesn’t explode hot fruit all over you.*

 

Autumn-Spiced Apple Pear Sauce

4 apples (whatever you like to eat. I like a sweet/tart apple)

4 pears (again, whatever you like to eat)

1 star anise (omit if AIP)

1/2 tsp cinnamon (I used a Vietnamese cinnamon here, and suggest that you do the same)

a few blades of mace

a couple pinches ground ginger

a pinch kosher salt

1. Peel and core the apples and pears, reserving the peels and cores for another use.

2. Place all of the ingredients in a large pot and add a couple splashes of water. Place the pot over high heat on the stove until the water starts to simmer, then turn the heat to medium low. Cover the pot and maintain the heat so that the liquids from the fruit are barely simmering.

3. Cook until the fruit is quite soft, then remove from heat. Use a fork to remove the star anise (it may have broken into a few pieces) and then, using an immersion blender, blend until smooth. Serve hot, or refrigerate and serve chilled.

*And that is why the immersion blender, also called a stick blender, is so helpful. It’s just a blender on a stick that you put directly into whatever needs blending- no need to blend in batches, no having to stop and scrape the pitcher down, no having to haul the blender out and then take up half your dishwasher/sink space to clean it…

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