Ingredients :
- 1 zest and juice from 2 large navel oranges
- 1 zest and juice from 1 lemon
- 3 lb sweet red apples (about 8)
- 3 lb ripe Bosc pears (about 7)
- 1/2 cup light brown sugar, lightly packed
- 2 tbsp butter
- 1 tsp ground cinnamon
Method :
- Preheat the oven to 350° F.
- Place the zest and the juice from the oranges and lemon in a nonreactive Dutch oven.
- Peel, quarter, and core the apples and pears and toss them in the juice.
- Add the brown sugar, butter, and cinnamon and cover the pot.
- Bake for 1 1/4 to 1 1/2 hours, until the apples and pears are tender.
- Mix with a whisk until the applesauce is smooth, but still a little chunky.
- Depending on how ripe the fruit is, the apples will likely fall apart and the pears will break up but stay chunky.
- Serve warm or at room temperature.
- *This recipe makes about 2 quarts.*
- **This works excellent as a side dish to poultry, or served warm for dessert with vanilla ice cream or drizzled with half and half.**
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