Apples and pears are at their peak during the winter months. And while I love to eat them raw or roast them for a dessert dish, I wanted to share my twist on traditional apple sauce. The pears give this dish extra depth of flavor. It’s delicious on its own or as an accompaniment. I also make a big batch of this and use it to replace butter in traditional recipes.
As a bonus, apples and pears are a good source of vitamin C and a very good source of dietary fiber. Leaving the skins on is an important part of the recipe as they provide you with the antioxidant C to help your immune system through the flu season.
3 Bosc pears
3 Granny Smith or other firm apple in season
¬æ cup organic apple cider or apple juice
¬º cup olive or canola oil
1/8 cup of raw agave or honey
zest of 1 orange
1 tsp pumpkin pie seasonings
Chop fruit into 4 segments, remove seeds and stems (leave skin on). In a BPA free, microwavable container with a lid, add all ingredients and microwave for 8-9 minutes. Carefully transfer cooked ingredients in a blender or food processor and blend until desired consistency. Use as you would traditional apple sauce. Serve hot or cold.