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This is a great flavor in time for the holidays. Perfectly paired Red Delicious and Asian pears make for a great twist on your traditional apple sauce.
Ingredients
- 6 Red Delicious apples – peeled, cored, and cut into cubes
- 4 Asian pears – peeled, cored, and cut into cubes
- ½ cup apple cider
- 2 tablespoons white sugar
- 2 tablespoons ground cinnamon
Directions
Step 1
Heat a large skillet over medium-high heat. Stir apples, Asian pears, and apple cider together in the skillet until the fruit is mushy, about 10 minutes.
Step 2
Smash the apples and pears with the back of a wooden spoon until no large chunks remain; continue cooking until thickened, 20 to 30 minutes more.
Step 3
Stir sugar and cinnamon into the sauce; cook, stirring occasionally, until the sugar dissolves completely, 5 to 7 minutes more.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 69 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium2mg | 0% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber4g | 13% |
| Total Sugars13g | |
| Protein0g | |
| Vitamin C5mg | 24% |
| Calcium17mg | 1% |
| Iron0mg | 1% |
| Potassium128mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I really like the texture that the Asian pears added to the apple sauce. I ended up having to add more apple cider because the mixture thickened rather quickly. I cooked the mixture for the initial 10 minutes, smashed the fruit, then cooked for another 8-9 minutes, adding a couple more tbsp of cider. At this point, everything was done. I don’t think another 20-30 mins is necessary. The only change I would make is to use less cinnamon. I think half the amount would be plenty for my tastes. I might also use a bit less sugar, but that’s just personal preference and not anything wrong with the recipe. I served this warm with pork roast, and also ate it cold later on as a snack. A very versatile recipe that could be used with both sweet and savory dish.
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