| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canning | 3 | Servings | ||
INGREDIENTS
| 2 1/2 | lb | Rome Beauty or other baking |
| Apples, peeled cored | ||
| Coarsely chopped | ||
| 2 | lb | Pears, peeled cored |
| Coarsely chopped | ||
| 1 | c | Apple cider or apple juice |
| 1/4 | c | Fresh lemon juice |
| 1/2 | c | Sugar |
| 1/3 | c | Firmly packed golden brown |
| Sugar | ||
| 1 | t | Ground cinnamon |
| 1/4 | t | Ground nutmeg |
| 1 | 3×1/2-inch strip orange peel | |
| orange part only |
INSTRUCTIONS
Position rack in center of oven; preheat to 350 degrees. Combine first 4 ingredients in saucepan. Bring to a boil. Reduce heat; cover. Simmer until fruit is very tender, about 15 minutes. Puree fruit mixture in processor. Mix in 1/2 cup sugar, brown sugar, cinnamon and nutmeg. Transfer mixture to 8-inch square glass baking dish; add orange peel. Bake uncovered until mixture is dark and thick, stirring often, about 1 hour 20 minutes. Discard peel. (Can be made 1 week ahead Cover and chill.) Goes well with muffins. Source: Bon Appetit Magazine - October, 1994 Posted to EAT-L Digest 17 Sep 96 Date: Wed, 18 Sep 1996 06:56:27 -0500 From: LD Goss <[email protected]>
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Nutrition (calculated from recipe ingredients)
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Calories: 374
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 36.7mg
Potassium: 507.3mg
Carbohydrates: 96.9g
Fiber: 11.5g
Sugar: 73.3g
Protein: 2.1g