Ingredients
Equipment
Method
- Rinse, core and slice the fruit, leaving the peels on. A knife and board or apple corer works. Remove all seeds and tough core pieces.
- Add the fruit, water, cinnamon and optional honey to the Foodi FD401 pot, staying below MAX. Fit the separate pressure lid at VENT. Select Slow Cook LOW for 12 hours, until the fruit is very soft and collapses under a spoon.
- Turn off Keep Warm. Carefully transfer the soft fruit and all its liquid to shallow heat-safe containers and cool promptly to room temperature. Keep the cooling/blending break within two hours, refrigerating if not continuing. The Ninja BN801 does not blend hot fruit.
- Blend the cooled fruit and its cooking liquid in the BN801 in batches within its fill marks, until no long peel strips or fruit chunks remain. Do not add unmeasured water.
- Return the purée to the Foodi. With the crisping lid open and pressure lid off, select Sear/Sauté LOW and stir until steaming and lightly bubbling. Stop Sear/Sauté and switch to Keep Warm.
- Keep the lids off so steam can escape. Reduce on the lowest setting for about 4–6 hours, stirring every couple of hours and scraping the bottom. Keep the mixture hot; gently reheat with Sear/Sauté LOW if it has cooled. Finish when darker, thick and spreadable, leaving a spoon trail rather than pouring like thin purée. Follow the food texture as well as the clock.
- Divide into clean small containers and refrigerate promptly, or freeze portions with expansion room. Serve a portion with coconut oil or introduced homemade ghee. The batch yield is not one person’s serving; keep the serving fat separate from the stored fruit batch.
Notes
One batch, with no fixed jar count or final volume. Fruit size and reduction affect the yield. At 2× use separate batches as needed to stay below the Foodi MAX line; the cooking range is per batch.
Allow twelve hours for the first cook and about four to six hours for reduction: sixteen to eighteen timed cooking hours. The Minimum Cooking field shows sixteen hours only. Preparation, cooling before blending and reheating take additional time; there is no fixed full-recipe total.
Use the Foodi pressure lid at VENT for Slow Cook. For the final evaporation, the lids stay off; reheat the cooled blended fruit first with Sear/Sauté LOW before switching to Keep Warm. Stir every couple of hours and finish by the dark, thick, spreadable texture.
Cool the fruit to room temperature before using the Ninja BN801 and blend within its fill marks. Keep all cooking liquid; no extra blending water is specified.
Full GAPS after ingredients and skin-on cooked fruit are introduced. Serve cooked fruit with fat: cold-pressed coconut oil or introduced homemade ghee, added to your portion. Coconut oil keeps the serving dairy-free; ghee is milk-derived. This is not a No-Plant recipe or the earlier peeled Intro apple purée.
Refrigerate promptly in small covered containers at 40°F or below and plan portions for three to four days. Freeze the rest for up to three months, with expansion space; thaw in the refrigerator. Refrigerator/freezer storage only, no canning instructions.