This pomegranate apple pear sauce was destined for some Chanukah latkes but life intervened and now it’s spooned over my breakfast.
Elaborate thoughts of a fully homemade 2nd night of Chanukah after coming back from out of town on night 1, ended with me rushing home from an almost forgotten holiday party and picking up a jar of apple sauce. The latkes were homemade, thanks Smitten Kitchen, and store apple sauce sufficed on top. Days later a bag of apples and a few random pears on my countertop were still shaming me.
I like regular applesauce just fine but one jar of cinnamon spiced apple puree is enough for my kitchen. Looking to punch up and change the regular flavor profile I used up the ends of a bottle of pomegranate molasses that had been living on the shelf in my fridge door for I don’t want to admit how long. Two tiny oranges gave up their juice and peel for liquid and additional flavor.
Unfortunately for me and my peeler, the tiny continued with my apples. I swear they looked bigger when I bought the bag. But each apple disappeared in my hand as I tried to peel it and not my skin. Luckily I am capable of buying normal-sized pears.
To keep the apples from getting too soupy I added only a bare half cup of orange juice to the cooking pot. It looked almost too dry when I put the lid on but the orange juice and fruit made magic in the 40 minutes I left them alone cooking. My fears of dried, scorched apples and pears were assuaged. After the fruit got acquainted with one another and softened I barely pushed a potato masher around the pan. If you like a smoother sauce then go to town and mash away. The pomegranate molasses makes two appearances in the cooking process, first when you cook the fruit and then a finishing tablespoon after mashing to highlight the tart flavor of the pomegranate against the sweet apples and pears.
- 7 cups of peeled and chopped apples and pear ( I used 7 small apples and 2 Bosc pears)
- 2 small oranges, or 1 large
- pinch of kosher salt
- 2 tablespoons of pomegranate molasses
- 1 tablespoon of sugar
- 1 tablespoon of vanilla
- Peel and chop the apples and pears
- Peel the oranges trying to only get the orange and not the bitter white pith and squeeze the juice from the oranges. You want about 1/2 cup of juice
- Preheat a heavy bottomed pot to medium to low
- Add apples, pears, sugar, orange peel and juice, pinch of salt and 1 tablespoon of pomegranate molasses to the pot.
- Cover and let the fruit cook on medium low for 40 minutes instead the appleas and pears have slumped and are sitting in the little bit of liquid that they've given off.
- Turn off the heat and add 1 tablespoon of vanilla and 1 tablespoon of pomegranate molasses to the mix and mash to your desired texture.