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Apple-Pear Puree

Makes About 2 1/2 Cups

  • 1 1/2 pounds pears
  • 1 1/2 pounds apples

Peel and core the ears and apples and cut them into 1-inch chunks. Bring an inch or so of water to a boil in a pan fitted with a steamer. Place the chunks in the steamer, cover and steam until the fruit is very soft when you pierce it with a knife, 6 to 8 minutes. Let cool. Transfer the fruit to a blender or food processor and puree until smooth, adding a few tablespoons of water as necessary t get the right texture. To store: Refrigerate for up to 3 days or freeze individual portions for up to 3 months.

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