How to Use Apple and Pear Peels in the Kitchen

Pectin is a substance that binds fruit cells together and helps jam gel when it is boiled with sugar and acid. In apples, pectin is found throughout the fruit, but it is most concentrated just below the peel and in the firm core around the seeds. When an apple is peeled and cored, its most pectin-rich parts are discarded too. Pears are different: they contain noticeably less pectin than apples, so their peels are used for aroma rather than for setting. Quinces, like apples, are rich in pectin, and their peels serve the same purpose.

The most direct use for apple peels is helping jam set. Put the peels and cores in a piece of cheesecloth, tie it closed, and add it to the pot while jam or compote simmers. Pectin passes into the liquid as it boils and helps the jam set; this is especially useful with low-pectin fruit such as strawberries and cherries. When the jam is done, remove the cheesecloth and let it drain without squeezing, because squeezing makes the jam cloudy. You can still check whether it has set with the cold-plate test.

The second use for peels is in drinks. Spread apple and pear peels in a single layer on a tray and dry them in a dry, airy place or in the oven at its lowest temperature with the door left ajar; a peel is dry when it snaps like paper. Simmer the dried peels in water with a cinnamon stick and a few cloves, then strain and serve hot. Add a piece of orange peel if you like. Store dried peels in a dry, sealed container, because moisture can make them mold.

Peels can also be used in desserts. Toss thinly peeled apple peels with cinnamon and a little sugar, then bake until dry for a crisp snack; sprinkle them over yogurt, rice pudding, or oatmeal. Another option for cakes made with grated apple is to grate the apple with its peel: the peel disappears into the batter and leaves colorful flecks in the cake. If pear peel is simmered in compote, it adds the pear’s aroma; remove it before serving. Peel apples thinly when drying them; thick peels darken and soften before they dry.

If you plan to use the peel, wash the fruit itself more carefully. An apple’s surface may have a shiny, slippery coating; rub the fruit under lukewarm water and use a produce brush if needed. Remove the peel from any rotten, bruised, or spotted areas. Removed peel darkens when exposed to air, so put it in lemon water if you will not use it right away. Keep jam and compote made with peel in the refrigerator; the peel is not a preservative, only a source of body and aroma, and it does not change how the preserves should be stored.