COOKED APPLES AND PEARS

SERVES 6

My mother and I have been making cooked apples for years, usually as a side dish for pork but, sometimes, as dessert. However, as of late, I have been making them more often as dessert, adding more of the spices typically found in an apple pie. Recently, I decided to add a couple pears to the pot and we love it. I have tried different varieties of pears, depending on availability, and they all work equally well. This recipe is very versatile, as you may use more or less of any of the ingredients. I usually add more of the spices, especially the cinnamon. It may be served by itself as a quick, easy and healthy treat, or as a topping for ice cream or your favorite pound or spice cake.

INGREDIENTS

4 medium apples (I usually use a combination of Granny Smith and Macintosh)

2 large pears, such as bartlett, anjou or bosc

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

Honey (optional, see note)

Water as needed

Scrub the apples and pears and remove the cores. Cut into small chunks and place in a large saucepan. Add the spices and optional honey. Add just enough water to cover the bottom of the pan. Stir to combine. Bring to a boil, cover, reduce to medium and simmer, stirring occasionally, until the apples and pears are very tender, about 15 to 20 minutes. If there is too much liquid, remove the lid and cook until the juices have reduced slightly. This may be served warm, room temperature or cold. Leftovers may be refrigerated for about one week.

Note: For my family, the natural sweetness of the apples and pears is sufficient. However, add some honey, about one tablespoon, if you like sweeter desserts. If in doubt, wait until the fruit has cooked, and taste before adjusting.

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