So, my gang of pears and apples from the CSA box were getting a bit rowdy as of late. I felt myself compelled to do something with them before they withered away. A pie! You might think this would be the best option, but alas, I'm fairly staunchy anti-apple pie and I just made a pear tart, so both were out of the question. What's a girl to do?
Todd claims he loves pears. I love pears too, I just don't particularly enjoy eating them. They have a 35 minute window where they're permissible to eat. Otherwise, they're stubborn and crunchy, or fall apart in my hands, their sticky juice running down my elbows. Todd apparently feels the same way, because we've had a bushel of pears for the last week...untouched.
And I’m picky about my apples, you know? The only ones I truly enjoy eating are honeycrisps. Apples in Alaska are super hit or miss. They're either the food of the gods, or they're mushy, mealy, and terrible. It’s usually the latter. But when honeycrisps rolled around, (halleluja!) it was a whole new world. Sure they demand half my paycheck, but I never end up having to toss them out! And they are damn delicious. Save those honeycrisps for eating.
The apples that came in my CSA are opals. They're pretty good, but these particular ones were getting rather old and my soul dies a little whenever I find myself tossing food (it’s very seldom, but hey, I’m human). These bruised pears and aging apples were perfect for a scrumptious applesauce.
I’m trying to cut back on my refined sugar (including syrups) intake. Shocking I know (who isn’t). However, my sweet tooth still whispers terrible nothings into my ear all day. Every evening it's, “Make that chocolate silk pie! It has tofu, so it’s healthy. You’re stressed, I know. Time to eat your feelings!” My sweet tooth is a real bitch.
So, I kicked her to the curb with dates. Yep! Those turdesc, caramelly little fruits really can do no wrong. They lend a wonderful caramel flavor to this applesauce and sweeten it right up at the same time. Katie for the win! Katie - 1 / Sweet Tooth -8,325
...I still want that chocolate pie…
Caramel dates sweeten this pear applesauce. It’s foolproof, quick, and a great way to use up extra fruit. I can't believe I haven't been making this my entire life! Done in 10 minutes with a pressure cooker!
Caramel Pear Applesauce
Caramel dates sweeten this pear applesauce. It’s foolproof, quick, and a great way to use up extra fruit. I can’t believe I haven’t been making this my entire life! Done in 10 minutes with a pressure cooker! NOTES: I like to leave the peels on, but if you’re compelled to peel them that’s okay too. The last three ingredients are optional. The alma powder offers a super-antioxidant boost, the pectin allows a tartness that helps preserve the applesauce, and the caramel extract is just for an extra boost of caramel goodness!
Yield: 6 servings
- 1 cup water
- 5 dates, pitted and halved
- 3 pears, cored and rough chopped
- 3 apples, cored and rough chopped
- 1 lemon, juiced
- 1/2 tsp. ground cinnamon
- 1/2 tsp. vanilla extract
- 1/4 tsp. freshly ground nutmeg
- 1/2 tsp. alma powder (optional)
- 1/2 tsp. pectin (optional)
- 1/2 tsp. caramel extract (optional)
- In a pressure cooker, bring all the ingredients to a boil and cover. Bring to high pressure, then remove from heat and allow to naturally release (about 10 minutes).
- Transfer to a blender and blend until almost smooth. Pour into glass jars and allow to cool fully before refrigerating.
- * If you don't have a pressure cooker, bring all the ingredients to a boil and cover. Cook for about 45 minutes, until soft. Follow remaining directions.
Dutch Word of The Day
Applesauce --> appelmoes (ap-pell-eh-moose)
Good Deed of The Day
Find out why the natural fructose in fruits differs from the added industrial fructose, in this very intesting video from Nutritionfacts.org