Every week in the fall and winter we buy at least a dozen apples and pears. Some weeks they all get eaten and some weeks there are stragglers. Over time the extra apples and pears get mealy and overripened and sit excluded from the other fresher fruit. When I see the straggler pile is getting out of control it’s time to make sauce!
If you haven’t made homemade fruit sauce before you must give it a try. The taste and texture is better than prepackaged sauce and the process is extremely fast and easy.
1. Collect overripe fruit.
2. Prepare the fruit by peeling and coring. Cut off any extremely bruised or rotten spots and discard. Cube into uniformly sized pieces.
3. Add enough water to cover the bottom of your saucepan.
4. Add fruit to saucepan. Cook fruit on medium-high heat. Stir often.
5. When fruit has softened add cinnamon if desired. Remove fruit from heat.
6. Blend in the saucepan with an immersion blender or pour contents of saucepan into blender and blend. If using an immersion blender angle the saucepan while blending.
7. Blend until the fruit is very smooth and there are no lumps.
8. Serve warm or cold. Add extra cinnamon on top when serving if desired. Store extra sauce in the fridge and consume within a few days. Sauce can also be frozen in ice cube trays and stored in freezer bags once frozen. Pull out as many cubes as desired and thaw.