Roasted Pear and Apple Sauce

Makes 2 Quarts Intermediate

Photo: Quentin Bacon

  • Zest and juice of 2 large navel oranges
  • Zest and juice of 1 lemon
  • 3 pounds sweet red apples, such as Macoun or Empire (8 apples)
  • 3 pounds ripe Bosc pears (7 pears)
  • ½ cup light brown sugar, lightly packed
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon

Preheat the oven to 350 degrees.

Place the zest and juice of the oranges and lemon in a nonreactive Dutch oven such as Le Creuset. Peel, quarter, and core the apples and pears and toss them in the juice. Add the brown sugar, butter, and cinnamon and cover the pot. Bake for 1¼ to 1½ hours, until the apples and pears are tender. Mix with a whisk until the applesauce is smooth but still a little chunky. Depending on the ripeness of the fruit, the apples will likely fall apart and the pears will break up but stay chunky. Serve warm or at room temperature.

Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Share This

Keep In Touch!

Sign up and I'll send you great recipes and entertaining ideas every week!