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June 30, 2013 / bethanyshondark

Too many apples and pears, oh my!

Last week I was a bit adventurous with my Peapod grocery delivery service order. I bought a large box called “Peapod Best Fruit of the Season,” assuming it would contain peaches and nectarines, since they are both in season currently. To our dismay, we received a box mostly filled with apples and pears. While we both enjoy these fruits, it was just too much for us to use in a week, which was about how long we estimated the box would stay good for. When life gives you lemons you make lemonade, and when life gives you apples and pears, you make salad, applesauce and muffins…

For Shabbos we were kindly invited to lunch with friends in the neighbourhood. Sadly, I don’t have photos of the salad we brought because I prepared it on Shabbos day, but we used three small heads of romaine lettuce, an apple and a pear – both sliced very thinly on my mandolin and then diced, and sliced a mango (which was also present in the box). I made my own dressing, with two parts olive oil, one part balsamic vinegar, a teaspoon of dried rosemary, a teaspoon of herbs de provence, and a bit of salt and pepper.

After Shabbos I peeled and diced about ten of the apples in order to make some applesauce in the crockpot. The recipe is below:

10 peeled and diced apples
3 tablespoons crumbled brown sugar
3/4 cup white sugar
1/2 cup water
1 teaspoon cinnamon

Cook on low in the crockpot for 8-10 hours. Stir once or twice.


I’m always a bit disappointed with how much of the applesauce ends up being watery, but this morning, that actually came in handy…
















I have several pears left, and I also realized while straightening up our pantry over Shabbat that we have a lot of Bear Naked “Banana Nut” granola. I Googled “pear granola” and many muffin recipes popped up. Given how well they freeze, I decided to make muffins with my leftover pears and excess granola. I searched for a long time for a recipe that was simple, healthy, preferably pareve (non-dairy) and not filled with ingredients I would have to shop for. I found this recipe on Epicurious, and except the pear nectar, I had everything on hand. The thought occurred to me that pear nectar is basically thick, sweet juice, something I already had: the juice from my applesauce!

Image Here is the recipe from Epicurious, with my notes and changes in italics.

  • 3/4 cup pear nectar (apple sauce juice instead)
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh lemon juice (I used refrigerated) 
  • 1 teaspoon grated lemon peel (I used dried lemon zest, a mounded 1/2 teaspoon)
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 2/3 cup (packed) golden brown sugar
  • 1/2 cup low-fat granola
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg (many of the comments said this was too much, I used 1/8 teaspoon)
  • 1/2 teaspoon salt
  • 1 1/4 cups finely chopped unpeeled pear (about 1 medium)

The instructions from Epicurious with my changes in italics:

Preheat oven to 350°F. Line ten 1/3-cup muffin cups with foil muffin papers (I have an affordable and versatile silicone muffin pan that I’m obsessed with, hence my desire to find a pareve recipe – the pan is fleischig. With the silicone it’s non-stick and tins aren’t needed – muffins and cupcakes pop right out, even if I forget to spray the pan, which I usually do).

Whisk first 5 ingredients in large bowl to blend. Stir both flours and sugar in medium bowl until no sugar lumps remain. Mix in granola, baking powder, nutmeg and salt. Add pear; toss to coat. Stir flour mixture into egg mixture just to blend (batter will be thick). Divide among prepared muffin cups, mounding in center.

Bake muffins until golden brown and tester inserted into center comes out clean, about 20 (I found it needed 25-30) minutes. Transfer muffins to rack and cool.


The muffin recipe said it made 10, I was able to make 15. They are tasty and quite healthy, not too sweet and incredibly filling.

One of my favourite things is being forced to experiment and I absolutely hate wasting anything. This weekend’s salad, applesauce and muffins were a fantastic use of everything I had on hand in excess.


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