search barefoot contessa

Roasted Pear and Apple Sauce

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

From the cookbook

Barefoot Contessa How Easy Is That? Cookbook Details

Keep In Touch!

Newsletter Signup

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

barefoot contessa


Looks like your cart is empty.

Head over to the Cookbooks and Shop.

Keep in touch!

Sign up we'll send you a seasonal recipe, easy gardening idea, or fun entertaining tip that you can do at home. (Know that I respect your privacy and will never ever share your information.)