Spiced Pear sauce...and fruit leather!
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 12.3
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.5 g
- Protein: 0.1 g
View full nutritional breakdown of Spiced Pear sauce...and fruit leather! calories by ingredient
Introduction
I first made this after receiving a beautiful box of Harry and David pears as a gift. The pear sauce is fantastic right out of the jar, but this takes it one step further. I first made this after receiving a beautiful box of Harry and David pears as a gift. The pear sauce is fantastic right out of the jar, but this takes it one step further.Number of Servings: 20
Ingredients
-
1 lb. fresh pears
cinnamon
allspice
cloves
nutmeg
1 tbsp. natural honey (opt.--for fruit leather)
Directions
*Dice pears and place in a dutch oven with cinnamon, cloves, nutmeg, and allspice.
*When the fruit is relatively soft, run the whole mixture through a food mill to puree. Reduce this mixture over low heat until it reaches your preferred consistency.
*I like my fruit sauces a bit on the thick side, and if you plan to use it for fruit leather, this is a good extra step to take.
*For fruit leather, mix in 1 tbsp. of raw honey (to prevent brittle leather), and pour the sauce out onto a lipped tray that has been lightly greased.
*Place in a food dehydrator or oven at 135 degrees F for 4-8 hours or until it is pliable.
Number of Servings: 20
Recipe submitted by SparkPeople user BANANAFISH711.
*When the fruit is relatively soft, run the whole mixture through a food mill to puree. Reduce this mixture over low heat until it reaches your preferred consistency.
*I like my fruit sauces a bit on the thick side, and if you plan to use it for fruit leather, this is a good extra step to take.
*For fruit leather, mix in 1 tbsp. of raw honey (to prevent brittle leather), and pour the sauce out onto a lipped tray that has been lightly greased.
*Place in a food dehydrator or oven at 135 degrees F for 4-8 hours or until it is pliable.
Number of Servings: 20
Recipe submitted by SparkPeople user BANANAFISH711.