02 Apr Pear Applesauce
4 apples (Golden Delicious, McIntosh or Galas), cored, peeled, large dice
6 Anjou pears, cored, peeled, large dice
2 Tbsp. lemon juice
1 C. apple juice
1/2 C. sugar
1/4 tsp. ground cinnamon
Toss apples and pears with lemon juice in a large sauce pan. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook, lightly covered, for about 15 minutes or until the fruit is softened but not mushy. Remove the cover from the pot and continue cooking for five minutes, stirring occasionally. Remove from heat and cool to room temperature. The applesauce may be stored in the refrigerator, covered, for up to three days.
Yield: About eight cups.