Marmellata Espressa

Imagine a velvety combination of pears and apples cooked thick enough to spread inside a tart, a layer cake, or pastries. Adele Rondini simply puts all the ingredients into one pot and simmers them together until they are tender. Although Italians don’t eat applesauce, I’d serve this smooth fruit mixture just that way. If you can find some unripe pears, include them for their natural pectin.