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Ina Garten Roasted Pear & Apple Sauce

Ina Garten Roasted Pear & Apple Sauce - recipe card
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This roasted pear and apple sauce from Ina Garten is a deeply flavorful, naturally sweet side dish or topping. Roasting concentrates the fruit sugars and adds a caramelized depth, while a hint of warm spices and vanilla rounds out the flavor. Serve warm alongside roasted pork or spooned over pancakes.

Ingredients

Scale
  • 2 large Granny Smith apples (about 1 lb total), peeled, cored, and cut into 1-inch chunks
  • 2 large ripe Bosc pears (about 1 lb total), peeled, cored, and cut into 1-inch chunks
  • 3 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons light brown sugar, packed
  • 1 tablespoon fresh lemon juice (from 1/2 lemon)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 375°F (190°C). Arrange a rack in the center of the oven to ensure even heat circulation.
  2. In a large bowl, combine the apple and pear chunks. Add the lemon juice and toss gently to coat the fruit, which prevents oxidation and brightens the flavor.
  3. Add the brown sugar, cinnamon, and nutmeg to the fruit mixture. Toss until the spices and sugar evenly coat the fruit pieces.
  4. Transfer the fruit mixture to a 9×13-inch baking dish (or a similar 2-quart baking dish) in a single layer. Dot the top with the small pieces of butter — this adds richness and helps caramelize the fruit during roasting.
  5. Roast for 40 to 45 minutes, stirring halfway through with a spatula, until the fruit is very tender and the juices are bubbling and slightly thickened. The apples and pears should break apart easily when pressed with a fork.
  6. Remove the baking dish from the oven and let the fruit cool in the dish for 5 minutes. Stir in the vanilla extract — adding it after roasting preserves its aromatic notes.
  7. For a smooth sauce, transfer the roasted fruit and all juices to a food processor or blender. Pulse until the desired consistency is reached, scraping down the sides as needed. For a chunkier style, mash with a potato masher or fork directly in the baking dish.
  8. Taste and adjust sweetness by adding a pinch more brown sugar if needed, though the fruit should be naturally sweet. Serve warm or at room temperature.
  9. If serving as a side, spoon into a serving bowl and garnish with a sprinkle of cinnamon. For a dessert topping, serve over vanilla ice cream, yogurt, or pancakes.

Notes

Store refrigerated in an airtight container for up to 5 days. To freeze, let the sauce cool completely, then transfer to freezer-safe containers or zip-top bags, leaving 1/2-inch headspace; freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently in a small saucepan over low heat, stirring occasionally, or in the microwave in 30-second bursts, stirring between each, until warmed through. For a thinner sauce, stir in 1 to 2 tablespoons of apple cider or water during reheating.

Nutrition

Keywords: roasted pear and apple sauce, Ina Garten, homemade applesauce, pear sauce, roasted fruit, fall side dish, easy fruit sauce, spiced fruit, apple pear compote, dessert topping

Find it online: https://inagartendishes.com/ina-garten-roasted-pear-apple-sauce/