I never posted photos of the Apple & Pear Sauce which I made back in September 2011… So here they are.
I harvested a bunch of Apples and Pears from our garden. We have a bunch of trees, so I just take a couple here and a couple there for a mixture of different Apples, Pears and Asian Pears.
Just dump them into the sink and wash them in a pool of water.
Skin them… You can leave the skins on, but I like the Apple and Pear sauce without the skins. Chop them up into pieces.
Place the sliced Apples and Pears into a big pot with about a teaspoon of cinnamon and some sugar. I usually put about a quarter to a third of the amount that the recipe calls for because my Mom doesn’t like it too sweet. You can also add a little bit of lemon or use honey instead of sugar… You can find various recipes online.
Set the stove between medium and high until the Apples and Pears soften and releases its liquid (I don’t even add water). Once it starts to bubble, reduce the heat to low… then just continue to mix, mash and cook it down until it’s a consistency that you like. I like a little bit of fruit chunks, so I don’t cook it too long. It will get darker as you cook it more.
Once done, I place them in prepared canning bottles and boil the bottles according to the canning instructions. Once cooled, these should last for a while.
We have ours stored in the pantry and sometimes when I feel like making a simple and quick pastry, I’ll open a bottle and fill biscuit dough (from those refrigerated tubes) with about a teaspoon of sauce. Fold the edge together to enclose the filling and crimp the edges.
Then roll the dough in cinnamon sugar and bake. Eat while warm because once they cool down, the pastry may get soggy.