- Serves 8
- Prep in 10 minutes
- Cook in 20 minutes
When we cook apples & pears we release the pectin within them which is what traditionally gives jams & jellies a sticky texture. If someone were to be less efficient or dysfunctional digestively however we can use that pectin to sort out the situation which is why I often use this foodie tool with clients of mine.
You can endlessly vary the combinations, add berries, mix the types of apples, use plums instead of pears, puréeing some but mashing others….the list goes on.
But first we start with the basics, a beautiful blend that allows me to pretend I am 4 years old again running around demanding apple ‘purr-ay’ (I’m told my pronunciation wasn’t quite there as an infant) in endless quantities.
- Therapeutic Foodie Tool
- Family Friendly
- Freezer Friendly
- Prep Ahead - Lasts 5 days
8-10 eating apples
1 teaspoon cinnamon powder
1 orange or 1/2 cup water
Halve, core & roughly chop apples (leave the skins on), do the same with the pears but leave these separately for now.
Add the apples to a pan with 1/2 cup water or the orange juice + 2 tablespoons of water & the cinnamon powder if using. Cover with a lid & simmer gently for 15 minutes. At this point add your pears & cook for a further 5 minutes with the lid on before uncovering & allowing any excess liquid to evaporate.
Use a wooden spoon to roughly mash or blend to a smooth purée in a food processor/blender or with a hand blender.
Transfer to a container & keep refrigerated using within 5 days or freeze for up to 3 months.