This delicious roasted pear and apple sauce recipe, inspired by Ina Garten, is the perfect blend of sweet, warm flavors and simple preparation. A quick and nutritious side dish or dessert, it uses everyday ingredients like apples, pears, and cinnamon. Serve it chunky or smooth—either way, it’s a comforting treat for any occasion!
Recipe Ingredients:
- Zest and juice of 2 large navel oranges
- Zest and juice of 1 lemon
- 3 lb sweet red apples, such as Macoun or Empire (8 apples)
- 3 lb ripe Bosc pears (7 pears)
- ½ c light brown sugar, lightly packed
- 2 tbsp unsalted butter
- 1 tsp ground cinnamon
How To Make Roasted Pear & Apple Sauce?
- Preheat the oven: Set it to 180°C / 350°F.
- Prepare the citrus base: In a nonreactive Dutch oven (e.g., Le Creuset), add the zest and juice of the oranges and lemon.
- Peel and core the fruit: Peel, quarter, and core the apples and pears, then toss them in the citrus juice.
- Add sugar and spice: Sprinkle in the light brown sugar and cinnamon, and add the unsalted butter in small pieces.
- Bake until tender: Cover the pot with a lid and bake for 1¼ to 1½ hours, or until the apples and pears are tender.
- Mash to your desired texture: Use a whisk to mash the mixture until it’s smooth but retains some chunks for texture.
- Serve and enjoy: Serve warm or at room temperature as a delicious dessert or side dish.
Recipe Tips:
- Choose the right apples and pears: Use sweet apples like Macoun or Empire and ripe Bosc pears for the best flavor and texture. Avoid overly soft fruit, as it can become mushy.
- Use fresh citrus: Freshly squeezed orange and lemon juice, along with their zest, gives the sauce a bright and tangy flavor. Bottled juice won’t taste as good.
- Don’t skip the butter: The small amount of butter adds richness and enhances the caramelized flavor of the roasted fruit.
- Bake covered for even cooking: Keeping the Dutch oven covered traps steam, ensuring the fruit cooks evenly and stays moist without drying out.
- Mash to your preference: For a chunkier sauce, mash lightly; for a smoother sauce, whisk or mash more thoroughly. The texture is up to you!
How To Store Leftovers?
- Refrigerate: First, let the leftover roasted pear and apple sauce cool to room temperature. Then transfer it to an airtight container and store it in the refrigerator for up to 5 days.
- Freeze: Allow the sauce to cool completely before transferring it to a freezer-safe container or resealable bag. Freeze for up to 3 months. To thaw, place it in the refrigerator overnight before serving.
Nutrition Facts
- Calories: 90
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 70mg
- Total Carbohydrate: 23g
- Dietary Fiber: 1g
- Sugars: 21g
- Protein: 0g
Check out More Recipes:
Ina Garten Roasted Pear & Apple Sauce
Description
This delicious roasted pear and apple sauce recipe, inspired by Ina Garten, is the perfect blend of sweet, warm flavors and simple preparation. A quick and nutritious side dish or dessert, it uses everyday ingredients like apples, pears, and cinnamon. Serve it chunky or smooth—either way, it’s a comforting treat for any occasion!
Ingredients
Instructions
- Preheat the oven: Set it to 180°C / 350°F.
- Prepare the citrus base: In a nonreactive Dutch oven (e.g., Le Creuset), add the zest and juice of the oranges and lemon.
- Peel and core the fruit: Peel, quarter, and core the apples and pears, then toss them in the citrus juice.
- Add sugar and spice: Sprinkle in the light brown sugar and cinnamon, and add the unsalted butter in small pieces.
- Bake until tender: Cover the pot with a lid and bake for 1¼ to 1½ hours, or until the apples and pears are tender.
- Mash to your desired texture: Use a whisk to mash the mixture until it’s smooth but retains some chunks for texture.
- Serve and enjoy: Serve warm or at room temperature as a delicious dessert or side dish.
Notes
- Choose the right apples and pears: Use sweet apples like Macoun or Empire and ripe Bosc pears for the best flavor and texture. Avoid overly soft fruit, as it can become mushy.
- Use fresh citrus: Freshly squeezed orange and lemon juice, along with their zest, gives the sauce a bright and tangy flavor. Bottled juice won’t taste as good.
- Don’t skip the butter: The small amount of butter adds richness and enhances the caramelized flavor of the roasted fruit.
- Bake covered for even cooking: Keeping the Dutch oven covered traps steam, ensuring the fruit cooks evenly and stays moist without drying out.
- Mash to your preference: For a chunkier sauce, mash lightly; for a smoother sauce, whisk or mash more thoroughly. The texture is up to you!
Ina Garten Roasted Pear & Apple Sauce