Ok, we picked a cutesy name because it was shorter than saying apple and bosc pear sauce. Ginger and honey give this side dish standby a novel twist. Take it a step further and use apple cider instead of water for a richer flavor.
Equipment Needed: 3 QT Pot, Potato Masher, Wooden Spoon, Vegetable Peeler, Chef’s Knife, Cutting Board, Immersion Blender (optional)
Serving Suggestion: Family Style
Suggested Wine Pairing: Chardonnay, Viognier
Suggested Beer Pairing: Pilsner, Lager, Hard Cider if you want a fruit overload
- 3 lbs apples (about $1.50/lb)
- 4 medium bosc pears ($1.99/lb)
- 1/4 C water (free)
- 1 TBSP light brown sugar ($1.39/lb)
- 2 TSP ground cinnamon ($3/2.4 oz jar)
- 1-2 TBSP ground ginger ($3.39/2 oz jar)
- 1-2 TBSP honey ($3.99/12 oz)
- Peel the apples and pears. Scoop out the core of the pears with a spoon and cube them into 1/4 inch pieces.
- Cut the sides of the apples away from the cores and cube them into 1/4 inch pieces too.
- Toss all the fruit into the pot and put it over medium-low heat. Add the water and stir occasionally. After about 5 minutes toss in the brown sugar, cinnamon, 1 TBSP of ginger and 1 TBSP of honey. Stir again and cook down for another 15 minutes.
- At this point you should be able to mash things down a bit. Squish what you can, give it another stir and keep cooking. Continue to mash everything once every 5 minutes until it’s no longer chunky. Season to taste with more cinnamon, honey and ginger. If you have an immersion blender stick it in there to smooth things out a bit, otherwise cool, serve and call it rustic-style.