RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Apple-Pear Puree - pareve
Here is another recipe via the article by Zillah Bahar in the Jewish Bulletin of Northern California; December 1, 1995. This is for a latke topping, apple-pear purée, from "Jewish Holiday Feasts" by Louise Fiszer and Jeannette Ferrary (Chronicle Books). Bahar writes: "The addition of Calvados is my suggestion and certainly optional." Ruth APPLE-PEAR PUREE ~~~~~~~~~~~~~~~~~~~~~~~ Makes about 2 cups 3 ripe Comice or Anjou pears, peeled, cored and quartered 3 Golden Delicious apples, peeled, cored and quartered 1/4 cup water 2 Tbs. fresh lemon juice 1/2 cup sugar, or to taste 1 Tbs. Calvados (optional) Place all ingredients in a heavy saucepan. Cover and cook over medium-low heat until fruit is soft and starts to break down, 12 to 14 minutes. Uncover and cook over medium-high heat until mixture thickens, about 5 minutes. Purée in a food mill or food processor. Serve warm or at room temperature. (c) 1995, San Francisco Jewish Community Publications Inc., dba Jewish Bulletin of Northern California. www.shamash.org/jb/bk951201/cook.htm Last Updated December 1, 1995
