Welcome to Family Friendly Fridays! Today Aubree and I are sharing our favorite apple pear sauce recipe! Sometimes some of the best recipes are the simplest! I normally would post this in the fall time when apples and pears are in season, but today I wanted to show you that applesauce can taste amazing all year round! The key to a great apple pear sauce is very ripe pears. Last week I bought a 3-pound bag of pears and they were already ripe when I brought them home. We couldn’t go through them fast enough and they browned and became overly ripe too quickly. Don’t throw these out. Although they are most likely to ripe to eat sliced and raw, they will make the most amazing naturally sweet apple pear sauce. Some pear varieties make a sweeter pear applesauce so feel free to play around with the varieties of pears and apples to create a custom apple pear sauce that is just right for you and your family!
My girls love to make homemade apple pear sauce. This morning we made some for breakfast, yes that is right for breakfast. Breakfast time is crazy in our household, especially on a school day. This recipe is that simple that we could make it on a crazy morning, a morning where I am trying to get my girls out the door for school.
Here is what you need to do. Core, cut up and peel some apples and pears which will take less than 5 minutes to do. Then simply put them on the stove with a little cinnamon and water, simmer over medium heat with the lid on for 20 minutes. After 20 minutes use a potato masher and mash the apples and pears into a wonderful quick and easy apple pear sauce.
I also want to note that different pears and apples create different consistencies! If you notice in my picture, my apple pear sauce is chunky. My family enjoys a chunky applesauce so we are fine with this consistency. If you want a smoother applesauce, you have several options.
The first option would be to pick any apple and if it creates a chunky applesauce and you want a smoother applesauce, you can simply run it through a food processor, blender or use a stick blender.
Another option is to pick the right apple for the desired consistency that you want. This chart below will give you some great information about the texture, sweetness, consistency, and how long they will store in the refrigerator. This chart was created from my local orchard; Barthel’s. If you live in the Wisconsin area, swing by and check them out. They are just opening up for the season and are starting to harvest cool weather crops!
Family Friendly Fridays ~ The Best Organic Apple Pear Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: side dish
- Method: stovetop
- Cuisine: american
Learn how to make this simple apple pear sauce that can be made all year round!
- 2 organic apples of choice
- 2 organic ripe pears of choice
- 1/4 tsp ground cinnamon
- 1/2 cup filtered water
- Core and peel apples and pears.
- Cut into small chunks and place in a saucepan. Add cinnamon and water.
- Bring to a boil and simmer over medium low heat for 20 minutes.
- Remove from heat and mash with a potato masher.
- If you desire a smooth consistency, run the applesauce through a food processor, blender or use a stick blender.
- Serving Size: 1 serving (about 4 ounces)
Karen Marie Cox says
I have got to try to make this!
Barbara Dodson says
This looks delicious!
Monique Mercier says
so good in greek yogurt
I make homemade applesauce and homemade pear sauce (we have apple and pear trees), but I never thought to combine the two fruits in a sauce before – brilliant idea! Great chart on apples and their best uses.
another yummy recipe – thank you so much for linking with kids in the kitchen!
I love the idea of apple and pear sauce for breakfast – delicious! This is a really helpful post with lots of great information on the different types of apples and their uses. Thank you so much for sharing it, and your recipe, with us at the Hearth and Soul hop.
Lisa Hostetler says
Best eating apple — Jonathan! Too bad they have such a short season.
Karen B. Koop says