Ina Garten Roasted Pear And Apple Sauce Recipe

Ina Garten Roasted Pear And Apple Sauce Recipe is a spiced American fruit compote featuring Gala apples and ripe pears. This warm side dish uses fresh orange juice, light brown sugar, and ground cinnamon to create a deep caramelised flavour.

The first time I made this, I cut the fruit into tiny pieces and they vanished into mush before they could brown. Now I always chop the pears and apples into chunky cubes about 3cm (1 inch) wide. This keeps the texture intact during the long roast so you get a sauce that feels substantial rather than just watery purée.

If you do nothing else, make sure you use a baking dish that’s large enough to hold the fruit in a single layer. That’s the difference between fruit that roasts and fruit that steams. Steamed fruit stays pale and sharp, but roasted fruit gets those dark, sticky edges that make this recipe better than anything you’ll find in a jar. I usually serve this with a roast loin of pork on Sundays.

Ina Garten Roasted Pear And Apple Sauce Ingredients

• 3 ripe pears (such as Bartlett or Bosc), peeled, cored, and chopped into 3cm (1 inch) chunks
• 3 apples (Gala or Fuji), peeled, cored, and chopped into 3cm (1 inch) chunks
• 125ml (4fl oz/1/2 cup) freshly squeezed orange juice
• 1/2 tsp grated orange zest
• 2 tbsp light brown sugar
• 15g (1/2oz/1 tbsp) unsalted butter, diced
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 pinch of salt

How To Make Ina Garten Roasted Pear And Apple Sauce

1. Heat the oven: Set the temperature to 190°C (375°F/Gas Mark 5) and find a medium baking dish or ceramic casserole tin.
2. Prepare the fruit: Peel and core the pears and apples before cutting them into even cubes so they cook at the same rate.
3. Mix the base: Combine the fruit chunks, orange juice, zest, brown sugar, cinnamon, nutmeg, and salt in a large bowl. Toss the mixture with a large spoon until the spices and sugar are spread evenly over the fruit.
4. Roast the mixture: Spread the fruit into the baking dish in a flat layer and dot the top with the diced butter. Slide the dish into the centre of the oven and roast for 45 to 50 minutes, stirring once halfway through, until the fruit is soft and the liquid has thickened.
5. Mash the sauce: Take the dish out of the oven and use a potato masher or a sturdy fork to break the fruit down until it reaches your preferred consistency. Use a blender or food processor if you want a silky finish with no lumps.
6. Finish and serve: Let the sauce sit for 10 minutes to allow the juices to settle and thicken further. Serve it while it is still warm or transfer it to a jar to chill in the fridge.

Recipe Tips

Choose ripe pears. If your pears are too hard, they will stay grainy even after an hour in the oven. Wait until they have a slight give near the stem before you start peeling them.

Steam off excess liquid. If the sauce looks too thin when you take it out, mash it immediately while it’s hot. The heat from the fruit will help some of the moisture evaporate as you work it.

Balance the sugar. Taste your fruit before adding the light brown sugar. If you are using very sweet Fuji apples, you might only need half the sugar listed in the ingredients.

Avoid over-mixing. Stir only once during the roasting process. Moving the fruit too much prevents the natural sugars from caramelising against the bottom of the dish.

Sieve for guests. If you are serving this as a sophisticated dessert topping, push the purée through a fine mesh sieve. This removes any leftover fibres from the pears and gives it a professional look.

Add the zest last. If you want a brighter citrus hit, stir half of the orange zest in after roasting rather than before. The fresh oils will pop against the warm cinnamon.

What To Serve With Roasted Pear And Apple Sauce

This warm sauce is a classic partner for savoury meats like pork chops, roast chicken, or even a holiday turkey. The sweetness cuts through the fat of the meat and replaces a traditional gravy or cranberry sauce.

For breakfast, spoon a large dollop over hot oatmeal, thick Greek yoghurt, or a stack of buttermilk pancakes. It also makes a brilliant quick dessert when served over a slice of warm pound cake or a scoop of vanilla bean ice cream.

How To Store Roasted Pear And Apple Sauce

Fridge

Store the sauce in a glass jar or airtight container for up to five days. The flavours of the nutmeg and cinnamon will become much more noticeable after the first 24 hours.

Reheat

Place the sauce in a small saucepan over a low heat on the hob and stir until it’s steaming. You can use a microwave for 30 seconds, but be careful as the high sugar content can cause it to splatter and burn.

Freeze

Transfer the cooled sauce to freezer bags and press them flat to save space. It stays fresh for up to three months and should be thawed in the fridge overnight before you plan to use it.

Ina Garten Roasted Pear And Apple Sauce Nutrition Facts

Per serving (1 of 4):

• Calories: 130 kcal
• Protein: 1g
• Fat: 2g
• Carbohydrates: 30g
• Sugar: 22g
• Sodium: 20mg

Estimated. May vary based on ingredients and cooking methods.

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