Pear-Spiked Applesauce

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  • Servings: MAKES 4 CUPS

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  • 4 McIntosh apples (1 1/2 pounds)—peeled, quartered and cored
  • 2 Bartlett pears—peeled, quartered and cored
  • 1 cup water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sugar
  • 1/4 teaspoon cinnamon (optional)

How to make this recipe

  1. In a large, heavy saucepan, bring the apples, pears, water and lemon juice to a boil. Reduce the heat and simmer until the fruit breaks down to a thick, chunky puree, about 30 minutes. Remove from the heat and stir in the sugar and cinnamon. Serve warm or chilled.

Make Ahead

The applesauce can be refrigerated for up to 1 week.

Contributed By Published December 2002

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