Apple Or Pear Puree

CONTRIBUTED BY: DODIE ANDERSON

EQUIPMENT
Large glass bowl   

Food mill

Large pot   

Large slotted spoon

INGREDIENTS
6 lb/3 kg apples or pears
Filtered water
Pure cane sugar

PREPARATION AND COOKING TIME

Prep time: approximately 10 minutes 

Cooking time: 1-2 hours, depending on fruit

METHOD

1. Quarter fruit and place in a large covered pot. Cut quarters in half if the apples or pears are large. You can use both apples and pears together.  If you don’t have a food mill, peel and core fruit, and when cooked, mash it  with a potato masher.

2. Add 4 cups of filtered water or just enough to cover fruit.

3. Cover and simmer fruit until very soft. Check to see if the water level is getting too low and add more as needed.  The goal is to have as little water as possible without burning the fruit.  Cooking should take about one hour depending on the amount of fruit. If there is too much water in the pot when the fruit is cooked, drain it off and save it to drink! 

4. Let fruit cool and then mill it by putting it through a food mill a little at a time using a large slotted spoon. 

5. Test for sweetness. If it is not sweet enough, return the fruit sauce to the pan on low heat.

6. Sweeten with sugar to taste and cook a little until sugar melts. 

7. Retest for sweetness and adjust if necessary.

8. Cool at room temperature.

9. Decant the puree and spoon into storage containers.

10. Seal and place in the fridge or freezer.

SOME TIPS AND COMMENTS

If freezing the fruit sauce, leave room at the top of the jar to allow room for expansion.

YIELD

6-8 servings

SERVING SUGGESTION

Eat warmed up with a little butter and cinnamon, cream, or ice cream.

STORAGE SUGGESTION

Refrigerate or freeze.