Best Pear Applesauce Recipes

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.

PEAR-GINGER APPLESAUCE

Steps:

• Peel, core, and slice apples.
• In a large pot, bring apples, lemon juice, pears, ginger, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
• Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.)
• Let cool, then transfer applesauce to airtight containers.

CHUNKY PEAR AND APPLESAUCE

Steps:

• Place all ingredients in a heavy saucepan.
• Bring to a boil over medium heat, then reduce heat to a simmer.
• Cover and cook, stirring occasionally, until reduced to a chunky sauce, about 10 minutes.
• Remove from the heat, cool, and refrigerate until needed.
• You can also freeze in ice cube trays. Keep frozen cubes in a plastic bag so you can remove one portion at a time.

CHUNKY PEAR APPLESAUCE

Steps:

• In a saucepan, combine pears, apple and wine or grape juice. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes or until liquid is absorbed. Place applesauce in a bowl; stir in pear mixture. Sprinkle with cinnamon if desired. Serve warm or chilled.

SUPER SIMPLE PEAR APPLESAUCE

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.

INSTANT POT® PEAR-APPLESAUCE

Steps:

• Fill a large bowl halfway with water. Add lemon juice and mix. Peel, core, and slice apples and pears, putting them in the lemon water to prevent browning.
• Drain fruit; do not rinse. Place drained fruit, 1/4 cup water, and cinnamon stick in a multi-functional electric pressure cooker (such as Instant Pot®). Set the Manual mode to high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, up to 15 minutes. Unlock lid. Remove and discard cinnamon stick. Pass the cooked fruit through a food mill; sauce will be slightly coarse. Blend fruit with an immersion blender for a smoother sauce.

PEAR APPLESAUCE

Steps:

• In 3-quart saucepan, mix pears, apples, lemon juice and honey until well combined. Stir in water.
• Cover; heat to boiling over medium heat. Reduce heat to medium-low; cook, stirring occasionally, 20 minutes.
• Uncover; mash pears and apples with potato masher; stir well. Continue cooking, uncovered, about 10 minutes longer or until most of water has evaporated. Cool slightly before serving. Store in airtight container in refrigerator.

PEAR-APPLESAUCE WITH CHAI SPICES

Steps:

• Place the peeled fruit in the Crock-pot.
• Lightly crush the whole spices in a pestle and mortar then place the spices in a tea infuser (or you can use muslin cloth and tie up). Add to the Crock-pot.
• Now add about 1/3 cup brown sugar, 1/4 cup water (white grape juice, apple juice/cider or pineapple juice), 1 tablespoon lemon juice, 1 teaspoon vanilla paste or extract to the Crock-pot.
• Cook on HIGH 1 hour then on LOW for about 3-4 hours until very soft.
• *Remove* the cinnamon stick and whole spices. Use an immersion blender to puree the fruit or transfer to a blender or food processor and puree in batches to desired consistency. To serve: Eat and enjoy warm or cold. I like to add a dollop of plain yogurt with rosewater to my serving.