I love apples. Especially tart, crisp, and juicy one. Right now is the perfect time for eating apples and cooking with them. Washington is known for its apples and if you have the chance, walk over to a farmers market and pick up some apples you’ve never even heard of before. In my apple sauce I used McIntosh, Akane, and Jonagold apples. Each has its own unique flavor, texture, and coloring, but all have at least a hint of tartness to them. But you can use any apple when cooking!

In the top picture is a Gala apple (center), which is much sweeter than the apples I used in my apple sauce, but could easily be a substitute. Other in season apples include Honeycrisp, Cortland, and Golden Delicious. Each apple has its own unique flavor so use the apples you prefer.

Pear Apple Sauce:

Tools:

• Cutting Board
• Knife
• Pot
• Spatula

Ingredients:

• 2 Bartlett Pears
• 2 McIntosh Apples
• 3-4 Akane Apples
• 2 Jonagold Apples
• 1 tablespoon butter
• Cinnamon to taste

Directions:

1. Melt butter on medium heat, swirling to completely coat the bottom of the pot.
2. Peal, core and slice pears and apples. If you own a food mill, you don’t have to peal your pears and apples. Cooking with the skins of the pears and apples will add more vitamins and nutrients to your sauce.
3. Toss pears and apples into the pot and cook over medium heat until fully broken down. I cooked mine for about 45 minutes, stirring occasionally.
4. Once you’ve reached the correct consistency for your sauce start adding cinnamon. I added a teaspoon and a half, but if you want a stronger cinnamon taste feel free to add more!
5. Serve warm and savor!

Tips:

• You can use any apple type of apple in apple sauce.
• If you want a little different taste add some cardamon or allspice.