First up, roasting the apples and pears. I threw in a bit of sweet onion to roast too. I don't want this to just be about cloying sweetness, but about the flavors that remind you of the harvest of fall.
Once they were done roasting, I slipped them in a pan to gently break down even more before I started adding more flavor. I have some beautifully floral honey that I picked up at a recent farmer's market - thank you Lusby's out of Amado! You have a wonderful product.
Here I'm blooming the herbs. The herbal note will definitely be oregano, which is floral and lemony but won't compete with the apples and pears - I'm looking for enhancing flavor that compliment each other!
I know cider vinegar and spicy brown mustard will balance the sweet with acidic and tangy. I'm also going to add a tablespoon of tomato paste to add depth of flavor. The picture above shows after the vinegar, mustard, tomato paste and honey have been added. Low and slow simmering will take the sauce past the applesauce stage until it's homogenous.
Getting closer!!
And here it is all blended up and ready to jar. Then all I'll have to do is taste it!
Mmmmmm.....it's tangy and sweet, and the distinct flavor of the apples and pear shine! I'm going to use it to cook up a couple of boneless and skinless chicken breasts. Can't wait to try it on pork! I'm calling it...."Flavors of Fall" !
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