Apple and pear sauce

Apple and pear sauce, apple sauce, pear sauce …whichever you have…is so versatile and a great way to use wrinkled over ripe fruit. You can freeze it, use it for sorbets, filling in a dessert pancake, as a snack for the little one, topping on you morning yogurt, filling in cakes…and much more. Serve it warm or cold.

Apple/pear sauce

Ingredients:

400 g of cleaned and cored fruit

150 g sugar

1/2 vanilla bean

50 ml water (1/4 cup)

Method:

Depending on how fuzzy you are with peel, you can remove the peel and core the fruit. I usually leave the peel on and just simply core the fruit. Dice the fruit into 2 x 2 cm cubes. Add them to a pot together with sugar, 1/2 scraped vanilla bean together with the shell (for taste), 1/4 cup (appr. 50 ml. water) and cook under lid for about 20 minutes. Remove the shell of the vanilla bean. Process the rest with a handheld blender and if you find it is too runny, cook for another 5 minutes without a lid, to boil off the water. It will also set a bit when cooled.