Apple-Pear Sauce

Locale: Ashkenazi

Source: Yoskowitz/Liz Alpern_Jeffrey, The Gefilte Manifesto [p. 26]

Serves: 5-6 cups


  • 2 lbs baking apples (about 6 medium), such as McIntosh, peeled, cored, quartered
  • 2 lbs sweet pears (about 5 medium), such as Bartlett, peeled, cored, quartered
  • 0.5 c apple juice, apple cider, or water
  • 2 cinnamon sticks
  • 1-4 tbs maple syrup or sugar
  • 2 tbs fresh lemon juice


  1. Put apples, pears, cinnamon sticks, and juice/water in a pot. Bring to a boil, reduce to a simmer, and cook 30-40 minutes. Break them up with a potato masher. Remove the cinnamon sticks. Add sugar and lemon juice, to taste.


  1. I made about 2/3 of a recipe -- 3 pears, 3 or 4 apples, and used water instead of juice or cider. I used Gala apples, which I've found to be especially good for applesauce. Braeburn should work as well. I used maple syrup, probably about 2 tbs. After mashing, I ooked most of the liquid off. I didn't think the cinnamon sticks quite sufficed, so added about 0.5 tsp ground cinnamon.


  1. 2017-10-06: