Official notice, people: the air is turning crisp and pumpkins are cropping up at grocery stores. Time has come to wave goodbye to the long, yellow days we have known for months.
It’s always bittersweet to make it to the other side of summer. Recently on a surprisingly cool morning I had the thought, “A new season! Yay! Wait…in 4 months it will be 2018!? Wasn’t 1990 only like 10 years ago????” I then Googled how many albums of Now That’s What I Call Music have been released (63 in the US!) to confirm just how long it has actually been since the 90s. There’s nothing like a sudden change in weather to make you so aware of your own mortality.
On a lighter note, we now get to start eating the warm, cozy, nostalgic dishes of fall and winter. I have been craving anything simmered to great extent in a big pot, particularly what I’m sharing today.
The recipe starts as simple as can be imagined: pear + apple, cooked slowly with vanilla and cinnamon until tender and then pulsed together into a thick fruit sauce. Where things turn complex is deciding what to call it. Pear applesauce? Or apple pearsauce? Papplesauce?
For now I’m going with PAPPLESAUCE but am open to your suggestions. Whatever way you name it, there’s no added sugar, you can eat it on its own or on top of almost anything, and what sounds better than warm, spiced papplesauce as the trees shift color and Halloween decorations appear? You tell me, I’m already sold on my pearplesauce (another killer name option).
PS: So much has happened since my last post in March: I traveled to Thailand, Malaysia, Indonesia and Mexico (scuba diving x a million! Hiking volcanoes! Eating so much unbelievable food! Also eating some poorly temperature controlled food and getting horrid food poisoning!), I moved from Tucson, AZ to Durham, NC, I got a new job that I love, and now I am settling into my new home. Details on it all soon, and thank you for following my adventures in eating and living!
- 4 Apples, cut into chunks (I like Gala and prefer to leave the skin on!)
- 4 pears, cut into chunks (I like Bosc and prefer to leave the skin on!)
- ½ cup water
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon, or more to your taste
- Heat a pot (I use a large dutch oven but a deep skillet will work great as well) over medium heat; add all ingredients- pears, apples, water, cinnamon and vanilla extract- to the hot skillet.
- Stir ingredients around a bit. Cover, lower heat and simmer fruit mixture for 10 minutes
- Remove lid and cook until most of liquid is evaporated and fruit is softened, about 10 to 15 more minutes.
- Remove pot from heat and transfer fruit mixture and any remaining liquid to a food processor. Note: I have a food processor attachment for my blender now, but in the past I have pulsed the fruit mixture in slow bursts in a blender and it has worked fine.
- Process until smooth. Serve warm or refrigerate up to 4 days.