Spiced Pear Applesauce! Brown sugar, warm cinnamon, cardamom and vanilla bean give this pear applesauce an autumn twist.
You know how I know I'm a food nerd? Because I nearly let out a little squeal of joy when I found a great deal on vanilla beans at Costco.
I love vanilla beans... like whoa. But I'm super-stingy with them because they're usually a bit on the pricey side. You've gotta be pretty special for me to consider giving up a precious vanilla bean.
Thanks to my cheap find, I've been using them a lot more without experiencing separation anxiety and pangs of loss.
I've mentioned before that I have real problems {duh} with letting food go to waste. So, when I woke up on Saturday morning and discovered that I had some very sad looking pears withering away, I was determined to salvage them. Wasted fruit? Not on my watch.
As is usually the drill with apples that get past their point of desirability, I thought I'd make some quick and easy "applesauce"... pearsauce. Whatever. Except instead of keeping it fairly plain, I added in a sprinkle of ground cardamom {the newest addition to my spice rack along with smoked paprika, and my latest obsession} and a cherished vanilla bean.
The result was this very luxurious peary applesauce. Thanks to the special ingredients, this isn't your average applesauce. The brown sugar gives it an almost caramel-like flavor and the warm cinnamon and cardamom add a hint of spice that takes it to the next level.
Totally worthy of a vanilla bean, if you ask me.
Save the squishy fruit! Make applesauce.
Spiced Pear Applesauce
Ingredients
- 4 pears I used 2 Bosc and 2 Anjou, peeled, cored and chopped
- 1 Granny Smith apple peeled, cored & chopped
- ¼ cup brown sugar
- ½ teaspoon ground cardamom
- 1 vanilla bean split & scraped
- 1 cinnamon stick or ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt
Instructions
- Place all ingredients (including the scraped vanilla bean pod) in a heavy-bottomed pot oven medium-high heat. Cover and bring to a bubble.
- Reduce heat slightly and allow to simmer for about 10-15 minutes stirring every so often until fruit is tender and juices have been released.
- Uncover and increase heat to medium. Cook uncovered, stirring often for about 15-20 minutes or until the liquid has reduced by about half. Be sure that the mixture does not scorch at the bottom as the sugar will burn if the heat is too high and you don't stir it.
- Remove from heat and allow to cool slightly. Remove the vanilla bean & the cinnamon stick.
- Carefully pour the mixture into a blender or food processor and process to desired consistency. As always, practice caution when blending hot/warm liquids!
- Serve warm if desired or transfer into storage containers with an airtight lid and keep refrigerated.
Jennifer @ Town and Country Living says
Yum! Just found your blog through Foodgawker. Definitely giving this a try.
thekitchenprep says
@Jennifer - Wonderful! Let me know how you like it! Thanks for checking out the blog! 🙂