Apple and pear puree

Set oven to 200°C (392°F). Place parchment paper on a baking sheet.

Rinse the pears and apples and divide them into four parts, cut off any damaged parts.

Spread out the fruit on the parchment paper, sprinkle with some sugar and add another parchment paper on top so that it forms a lid.

Bake in the oven until the fruit feels soft, about 15-20 minutes.

Assemble the assistent with the mincer and the strainer attachment.

Run all the fruit through the strainer.

Measure the fruit mash and pour into a saucepan. Add half as much sugar as the fruit mash and heat gently under careful stirring until the sugar dissolves. The mash should not boil.

Spread the finished mash into cans and allow to cool down.

If you want the mash to maintain its bright color, add ascorbic acid (1 pinches / liter).