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Spiced Pear-Applesauce

Homemade applesauce is so simple, and yet I only discovered it for the first time a couple years ago. 

My mom served applesauce a lot when I was growing up, usually mixed in with cottage cheese (so good - try it) or with pork chops. Homemade applesauce reminds me of my Grandma Fosberg, too. I never knew why the applesauce I ate at her house tasted so much better than the store-bought kind, but every time I make this I feel like I've learned her secret. A generous amount of cinnamon is key; it gives me that complete "lunch time at my grandma's house"-feel. 

(Note: playtime with epic Barbie doll collection - complete with amazing handmade clothes - not included). 

If you only have pears or only have apples, just use that. I just happened to have both fruits on hand and figured they'd play nicely together.

Spice it up any way you like and add it to sweet or savory dishes: I'm serving it with roasted pork, but a scoop of Spiced Pear-Applesauce can sweeten up a bowl of oatmeal or oat bran, be swirled into a bowl of Greek yogurt, or blended into a protein shake. I've also used homemade applesauce in quick bread recipes to add moisture and fiber without adding tons of fat or refined sugar. 

Handy stuff, this homemade applesauce...

Happy Cooking,

Leslie Ann

P.S. Did you see the Fat Loss Cooking School workshop calendar has been updated? Click on over and see if I'm coming to YOUR town for a one-day workshop where I teach women how to start living a Fat Loss Foodie lifestyle! 


INGREDIENTS

3 pears, peeled, cored, and cut into chunks

3 apples, peeled, cored, and cut into chunks

1 tsp. cinnamon

1/2 tsp. lemon juice

pinch of sea salt

3/4 c. water

Optional add-ins: 1/4 tsp. ground cardamom or ground ginger, 1/2 tsp. vanilla extract, 

DIRECTIONS

1. Add pears, apples, cinnamon, lemon juice, salt, and water to a large saucepan over medium-low heat. Bring to a boil and simmer over for 20 minutes, until fruit is softened.

2. Remove from heat. For chunky pear-applesauce, smash with a potato masher. For smoother consistency, blend in a food processor or use an immersion blender. 

3. Let cool at room temperature before serving. Store in an airtight container in the refrigerator. 

 

FAT LOSS TIP: While this recipe does not have any added sugar, fruit still contain the natural sugar fructose. If you are more sensitive to carbohydrates and your goal is fat loss, use this more as a condiment than as a side dish. Count it as a source of starchy carbohydrates.