Do you know what's really wonderful eaten along side a generous hunk of fresh Carrot Banana Hazelnut Bread? A bowl of warm Apple-Pear Sauce. The apples break down into a tender mush, leaving elegant slivers of pear in tact, every bite swimming in the heady satisfaction of Saigon cinnamon. I make mine in small batches because we all love it warm, straight from the stove, but it keeps like a dream in glass jars in the fridge for the week. There's really little more to say....
Apple Pear Sauce
4 pounds sweet-tart apples such as Macintosh, Jonagold, empire, or Macoun
1 pound firm, ripe pears such as Bartlett
1 stick cinnamon, or ground cinnamon to taste
about 1 cup apple cider, or as needed
Wash, quarter and cut out the core of your favorite apples (I like a variety, just like in my pie). Repeat with the pears. Cut the apples into chunks and the pears into chunks or slivers. Layer them in a large saucepan with 1 stick of cinnamon, or a generous pinch of Saigon cinnamon. Add just enough apple cider to reach about 1 inch up the pot and cover and simmer over medium heat until the apples are soft and start to break down, and the pears are soft throughout, about 25 minutes.
Spoon the sauce into four bowls and eat warm, or remove from the heat and puree with an immersion blender until smooth. Serve warm, or spoon it into sterile jars and cool on the counter before sealing. Store in the fridge up to one week.