If you’re struggling with a tender stomach, gut, throat or bladder, sometimes you just have to go back to the basics… a gentle applesauce that will go down easily and provide some light nourishment. Registered dietitian Julie Beyer RDN offers a simple recipe for apple and pear sauce that is simple, fresh and refreshing.
With thin skinned fruits, it’s important to buy organic whenever available to reduce any residual pesticide exposure. Look for the lower acid Gala or Fuji apples to cook with. We have a special fondness for Bosc pears but your goal is to get the freshest, ripest fruit available. The riper the fruit, the lower the acid.
You’ll also notice that this recipe does include an optional teaspoon of lemon juice. Now you must be wondering “What would you put lemon in this?” This is actually a very small amount of lemon, thus the overall acid level is quite small. However, if you’re concerned, you can reduce the quantity to 1/2 teaspoon or, perhaps, use some lemon peel instead. It’s entirely your choice. You can also use JAVAcid to reduce acid levels and add some nice beneficial fiber too!
- 3 large apples (peeled, cored, and cut into slices)
- 3 large pears (peeled, cored, and cut into slices)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon lemon juice (optional)
- ⅓ cup water
- ¼ teaspoon salt
Combine all the ingredients in slow cooker, and put the top on. Cook mixture on high for 4 hours, stirring twice during cooking. The pear-applesauce will be slightly chunky. For a smoother sauce, use blender or immersion blender to puree. Serve warm or cool sauce and store in the refrigerator for up to five days. May be frozen.