KitchenAid KSM1JA Instructions Manual page 10

RECIPES
Spiced Apple Pear_ Sauce
Makes 4 cups
A twist on a classic, this apple pear sauce is tasty stirred into hot oatmeal or served as a quick
weeknight dessert. To ensure a nice texture, make sure to peel the apples before saucing.
2 pounds apples, peeled, cored
and quartered
1 pound pears, cored and quartered
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
Pear_ Car_amel Sauce
Yield: 3/4 cup
Taking homemade caramel sauce to another level of flavor with fresh fruit, this pear caramel
sauce features fresh pear juice and pear liquor. It'd be wonderful poured over homemade vanilla
or cinnamon spice ice cream, and simply sinful drizzled on top of a slice of chocolate cake.
Total Time: 40 minutes
2-3 Comice or Anjou pears, quartered
1/2 cup granulated sugar
pinch cream of tartar
2 tablespoons heavy cream
1 tablespoon butter
1/8 teaspoon salt
1 tablespoon pear liqueur
10
Fit your KitchenAid
®
attachment with the saucing screen and run
the apples and pears through the attachment.
Pour the apple pear pulp into a saucepan and
add the brown sugar, cinnamon, nutmeg and
cloves. Simmer until the sauce thickens.
To store, cool to remove temperature and
spoon into a container with a tight-fitting lid.
It will keep for 2-3 weeks in the fridge.
Juice pears through the low pulp screen. Strain
through a fine mesh sieve to remove any large
chunks or skins. You should have about 1 cup
of juice.
In a small saucepan, cook juice, stirring
occasionally, over medium-high heat until
thick and butterscotch in color and reduced
to 1/4 cup, about 10 minutes. Set aside.
In a small, high-sided saucepan, combine
sugar, 2 tablespoons water, and cream of
tartar, stirring until sugar has dissolved.
When the mixture starts to boil, stop stirring
and cover the pan for 2 minutes (the steam
buildup will dissolve any stray sugar crystals on
the side of the pan). Remove cover and cook,
without stirring, for about 8 to 10 minutes or
until sugar caramelizes to the color of light beer,
swirling the pan as needed to ensure an even
color throughout.
Remove from heat and whisk in reduced pear
juice, cream, butter, and salt until smooth
(mixture will bubble vigorously, so pour
carefully to prevent spattering). Stir in pear
liqueur and let cool. Caramel sauce will keep,
refrigerated in a glass jar or airtight container,
for up to 2 weeks. Re-warm prior to serving.
Juicer Stand Mixer