5 pears, peeled and chopped
3 apples, peeled and chopped
Up to a quart of apple juice, try to juice the apples yourself or find a source that is made of only apples
3 tsp almond extract
2 tsp vanilla extract
1/4 cup of maple syrup (or less)
1/2 ground cinnamon
1/4 tsp dried ginger or grate 1-2 tsp fresh
1 tsp to 1 tbsp of grass-fed gelatin, I used this
1. Peel, core, and slice apples and pears. I use a vegetable peeler and then quickly chop the fruit into 1/4 to 1/2 inch chunks.
2. Add fruit and fruit juice to a medium to large pot and bring to a boil. Use just enough juice to cover your fruit, it may be up to a quart or something less than that.
3. Reduce heat, add the almond extract, vanilla extract, maple syrup, cinnamon, and ginger. Mix well. Simmer on very low for an hour or two until your fruit is very soft. About halfway through your cooking time and after the fruit has softened, use a potato masher to mash to your preferred texture. I like to leave mine a little chunky. Then, add the gelatin and mix well. ***You will want to sprinkle your gelatin along the top with just a thin layer, then stir, thin layer, then stir so that it will incorporate well. If you just drop the entire amount in, it will congeal into a ball of gelatin, which is not what you want, so be sure it incorporates into the pears well. After adding the gelatin, continue to simmer on low for the remaining time.
4. When done, you will have about 50 ounces, depending on the size of your fruit. Store in the refrigerator up to a week and in the freezer if you want to keep longer, or preserve by canning (water bath is fine).
Still warm - just finished cooking
The cooking time will depend on the hardness of your fruit and your preference overall. I like mine very soft, so I will usually just let it simmer on low for 1 1/2 to 2 hours. Check it after about thirty minutes and if you think it's about done at that time, call that your halfway mark and just use an hour total time.
Also, the amount you make will certainly vary based on the size of the fruit so be sure to adjust seasonings as needed. Go easy on the almond extract as it is a strong flavor, although it does mellow by the next day. In case you were wondering "where is the amaretto in the pears?", it is represented by the almond extract! Amaretto on its own can be quickly made by combining almond extract, vanilla extract, alcohol, and sugar or more traditionally made through a much more difficult process involving those same ingredients as well as a few others.
Since October, my breakfast at least three days a week has been amaretto pears on oatmeal or other porridge. It is delicious! You can also serve on toast, in crepes, on pancakes, pudding, and/ or on panna cotta (recipe coming soon)! Also, check back soon for my post on making almond and vanilla extracts at home for much less than store bought.
Finally, why gelatin? Did you know gelatin packs a protein punch and is reportedly beneficial to hair, nails, joints, and cartilege. Read more here and here.
This recipe is dedicated to my beautiful friend, Missy.
This post was shared at Foodie Friday hosted by Simple Living and Eating and Foodie Friday by Rattlebridge Farm, Foodtastic Friday, Fresh Bites Friday, Melt in Your Mouth Monday, Busy Monday, Fat Tuesday, Tasty Tuesdays, Sweet & Savory Saturdays, and Traditional Tuesdays.