If you skim through the many "have to peel?" discussions here you'll find it is strongly recommended because (1) they can impart some bitterness, and (2) the peels are the primary source of bacteria and mold contaminants so can affect the end quality, flavor, and shelf life. Thus the recipe recommendations.

Some choose to ignore that recommendation so basically it is your choice. Personally I feel shortcuts compromise quality so I peel. If I am going to put all the work and time and effort into making it, why compromise its quality from the start?

Dave

I just made a bunch of pear-applesauce. I quartered my pears (and apples) and cored them, but left the peels on. Cooked until soft. Then sent them thru my food mill. I have a manual food strainer - a sieve with a wooden pestle - and I just find that it relatively easy to strain out peels but a bit harder if the cores are still mixed in.

I do wash my fruit before using.

I have not noticed any bitterness from my peels. Also, I end up simmering my applesauce for a couple hours, so I am assuming that I'm killing off any mold or bacteria during the simmering process.