I promise you would not need a fancy-schmancy pot to make the following, but it adds a little fun if you do. Allow me to introduce my birthday and Christmas surprises, Mademoiselle Plum and Monsieur Pesto:
I grew up on applesauce, and that’s not a criticism. Sometimes on our drives home from Grammy and Pop-pop’s house, we stopped at Catoctin Orchards for jars of cider, applesauce, and other fresh goodies. I’ve had a thing for homemade applesauce ever since.
Tried the peel, slice, core, simmer with juice technique—it’s a long wait. If you have a casserole dish with a tight lid, this apple-pear sauce will make itself. With a friend and two peelers, this is especially fun.
A quiet New Year’s Eve with close friends just screamed for roasted pear sauce, and here it is, dear readers, a side dish for the years to come. Because this is ideal for breakfast, dessert, and an accompaniment to of each course, double the recipe below, as we did.
Roasted Apple and Pear Sauce
from Ina Garten, makes 2 quarts
zest and juice of 1 lemon
3 lbs. sweet red apples (8 apples, any kind will really do)
3 lbs. ripe Bosc pears (7 pears; do use Bosc)
1/2 cup light brown sugar, lightly packed
2 tbsp. unsalted butter
1 tsp. ground cinnamon
Preheat the oven to 350 degrees.
Place the zest and juice of the oranges and lemon in a nonreactive Dutch oven (or large covered casserole). Peel, quarter, and core the apples and pears and toss them in the juice. Lindsey’s note: I core the apples very quickly by peeling, quartering through the stem, and—with the quarter flat on the board—making a diagonal slice just beyond the seeds and stem. This preps the fruit in one swift step.
Bake for about an hour and a half, until the apples and pears are tender. Mix with a whisk until smooth, but still a little chunky. Serve warm or at room temperature. Or eat right from the fridge.