I’ve been using this simple recipe for years. Can I use it for Bosc pears?
3 lbs sweet apples cored, cut into approximately ½ inch cubes, skins on (i.e. gala)
½ cup apple juice
Place cubed apples in a cooking pot, add the apple juice and mix. turn on heat to medium, cook for 25 minutes.
I don’t see any reason why you couldn’t. I might add a touch of vanilla to the mix, but that’s just me.
Maybe some pear nectar instead of of apple juice. But yes, it should be fine.
Vanilla. I like that.
That’a a nice idea.
So structurally, you approve of the recipe?
You might think about diluting the apple juice as pears tend to have a higher sugar content than apples and so if you use pears with apple juice it might get quite sweet
I don’t think any juice is necessary to make a good apple sauce or pear sauce. The fruit gives off liquid. I would add lemon juice to keep the apple sauce or pear sauce from turning brown.
I would make something like this I would not bother with the water.
Bosc pears tend to stay more firm when cooked vs Bartlett, but you can puree them mechanically if desired.
I make applesauce every year and it does require liquid. I use local apple cider.
No.
It would be a waste of Bosc pears, which I adore.
Then what a great way to extend their existence past thr end of the season.
Part of their appeal is the crunch and texture of the fruit itself.
It’s like pizza. Live it. But not pulverized in a blender into a smoothie.
