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Ina Garten Roasted Pear and Apple Sauce

Ina Garten Roasted Pear and Apple Sauce
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This recipe takes classic applesauce and elevates it by adding ripe pears and roasting them instead of boiling. By roasting, the fruits caramelize and develop more complex flavors. Once soft and slightly golden, the fruit is mashed or puréed into a rustic sauce that’s excellent on its own, or served with pork, pancakes, yogurt, or ice cream.

Ingredients

Scale

  • 2 pounds apples (such as Honeycrisp or Fuji), peeled, cored, and cut into chunks

  • 1½ pounds ripe pears (such as Bosc or Bartlett), peeled, cored, and cut into chunks

  • 1 tablespoon freshly squeezed lemon juice

  • ¼ cup water or apple cider

  • ½ teaspoon ground cinnamon (optional)

  • ¼ teaspoon ground nutmeg (optional)

  • 1 tablespoon unsalted butter (optional, for added richness)

  • Pinch of salt

Instructions

Step 1: Preheat the oven

Set your oven to 375°F (190°C). Lightly grease a baking dish or use parchment paper for easy cleanup.

Step 2: Prepare the fruit

Peel, core, and chop the apples and pears into uniform chunks for even roasting.

Step 3: Combine in a baking dish

Place the fruit in the dish. Add lemon juice, water (or cider), and a pinch of salt. Sprinkle with cinnamon and nutmeg if using. Toss to coat evenly.

Step 4: Roast until tender

Cover the dish with foil and roast for 45–50 minutes, stirring halfway through. The fruit should be very soft and lightly caramelized.

Step 5: Mash or purée

Remove from the oven. For a rustic texture, mash with a fork or potato masher. For a smoother sauce, purée in a food processor. Stir in butter if desired.

Step 6: Cool and store or serve

Let cool slightly before serving warm, or refrigerate and serve chilled later.

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