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And last but not least, let's get 'sauced' from
:P
“Candied” Apple-Pear Sauce, enhanced with Rum
If the Thanksgiving Turkey cries out for cranberries, then the Ham demands applesauce! *grins* And with Vrghr in the kitchen, you just know wuffy wasn't going to settle for pouring a jar of "store bought" into a bowl and presenting it at the table! *chuckles* This is DEFINITELY unlike the standard "Motts" applesauce or other store brands. But this wuff thinks it is far superior to them!
Use of “cinnamon red hots” candies give a hint of fairground candied-apple flavor to the apple and pear combination. And the rum adds a touch of “grown up” complexity to the final result. Mash it up a little for a chunky, 'rustic' version (as pictured). Or process it in your food processor for a somewhat more 'refined' and smooth version. (Vrghr prefers the 'chunky' style!)
Either way, after tasting this, you'll wonder why you ever bought the jar-type of applesauce from your local market!
Ingredients:
4-5 Anjou, Bosc, or Comice pears (slightly underripe), peeled and cut into large pieces
4 apples (use a combination, such as Granny Smith, McIntosh, and Golden Delicious)
2 tablespoons fresh lemon juice (or more, depending on how sweet your apples and pears are)
1 cup apple juice (or cider)
1/3 cup sugar (try brown sugar/Splenda mix)
1 teaspoon finely grated lemon zest
1-2 Tbls dark Rum (approx)
2-3 boxes Cinnamon Red Hots candy (or one bakery-decorating bottle of them, about 2 Tbs)
~ 1/4 tsp good (Ceylon) ground Cinnamon
Red food coloring (optional)
Directions:
Core, peel, and cut the pears and apples into large chunks.
In a large, heavy pot, toss with lemon juice to prevent discoloration.
Combine the pears and apples with the remaining ingredients and bring to a boil. Cover. Reduce the heat and simmer, covered, for 15 minutes or until the fruit is tender but not mushy.
Uncover the pot, stir and cook 5 minutes more, until fruit is quite soft and some of the liquid has evaporated. Taste, and adjust the flavors for sweetness (more sugar?) or tartness (more lemon?) and remove from heat.
If desired, add a couple drops of red food coloring to make it more “candied apple” color. Mash with potato masher until your favorite “chunkiness factor” is achieved. You can also process this in a food processor if you want it more "refined" and less "rustic".
Cool to room temperature.
Refrigerate, covered, for up to 4 days. (can be eaten right away, but the flavors combine even more after resting overnight!)
Note: The amount of sugar needed varies per your taste, and with the ripeness and variety of fruits used. For instance, this wuff used rather ripe Bosc pears, and a mix of Gala and Granny Smith apples the first time, and found 1/3 C of sugar made the result much too sweet for Vrghr's taste. So Vrghr had to add another couple tablespoons of lemon juice to balance it out a bit.
Granny Smith apples and slightly under-ripe pears are noticeably less sweet, so you may need to add more sugar for those. Be your own judge.
Vrghr also wanted a very distinct rum note for our office party, so ended up using about 3 1/2 Tablespoons. Don't worry - it all cooks out (unless you toss a little in right at the end - hint hint).
This sides very well with pork and beef. A great accompaniment to winter holiday feasts. Also wonderful for summer picnics!
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
This recipe also contains alcohol, please use it and in your dish responsibly!
And last but not least, let's get 'sauced' from
:P******************************“Candied” Apple-Pear Sauce, enhanced with Rum
If the Thanksgiving Turkey cries out for cranberries, then the Ham demands applesauce! *grins* And with Vrghr in the kitchen, you just know wuffy wasn't going to settle for pouring a jar of "store bought" into a bowl and presenting it at the table! *chuckles* This is DEFINITELY unlike the standard "Motts" applesauce or other store brands. But this wuff thinks it is far superior to them!
Use of “cinnamon red hots” candies give a hint of fairground candied-apple flavor to the apple and pear combination. And the rum adds a touch of “grown up” complexity to the final result. Mash it up a little for a chunky, 'rustic' version (as pictured). Or process it in your food processor for a somewhat more 'refined' and smooth version. (Vrghr prefers the 'chunky' style!)
Either way, after tasting this, you'll wonder why you ever bought the jar-type of applesauce from your local market!
Ingredients:
4-5 Anjou, Bosc, or Comice pears (slightly underripe), peeled and cut into large pieces
4 apples (use a combination, such as Granny Smith, McIntosh, and Golden Delicious)
2 tablespoons fresh lemon juice (or more, depending on how sweet your apples and pears are)
1 cup apple juice (or cider)
1/3 cup sugar (try brown sugar/Splenda mix)
1 teaspoon finely grated lemon zest
1-2 Tbls dark Rum (approx)
2-3 boxes Cinnamon Red Hots candy (or one bakery-decorating bottle of them, about 2 Tbs)
~ 1/4 tsp good (Ceylon) ground Cinnamon
Red food coloring (optional)
Directions:
Core, peel, and cut the pears and apples into large chunks.
In a large, heavy pot, toss with lemon juice to prevent discoloration.
Combine the pears and apples with the remaining ingredients and bring to a boil. Cover. Reduce the heat and simmer, covered, for 15 minutes or until the fruit is tender but not mushy.
Uncover the pot, stir and cook 5 minutes more, until fruit is quite soft and some of the liquid has evaporated. Taste, and adjust the flavors for sweetness (more sugar?) or tartness (more lemon?) and remove from heat.
If desired, add a couple drops of red food coloring to make it more “candied apple” color. Mash with potato masher until your favorite “chunkiness factor” is achieved. You can also process this in a food processor if you want it more "refined" and less "rustic".
Cool to room temperature.
Refrigerate, covered, for up to 4 days. (can be eaten right away, but the flavors combine even more after resting overnight!)
Note: The amount of sugar needed varies per your taste, and with the ripeness and variety of fruits used. For instance, this wuff used rather ripe Bosc pears, and a mix of Gala and Granny Smith apples the first time, and found 1/3 C of sugar made the result much too sweet for Vrghr's taste. So Vrghr had to add another couple tablespoons of lemon juice to balance it out a bit.
Granny Smith apples and slightly under-ripe pears are noticeably less sweet, so you may need to add more sugar for those. Be your own judge.
Vrghr also wanted a very distinct rum note for our office party, so ended up using about 3 1/2 Tablespoons. Don't worry - it all cooks out (unless you toss a little in right at the end - hint hint).
This sides very well with pork and beef. A great accompaniment to winter holiday feasts. Also wonderful for summer picnics!
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
This recipe also contains alcohol, please use it and in your dish responsibly!
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 720px
File Size 221.2 kB
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