Makes about 5-6 cups
2½ pounds Bartlett pears (depending on size, about 5-7 pears)
2½ pounds Gala apples (depending on size, about 5-8)
1 cup packed dark-brown sugar
½ teaspoon coarse salt
1 large cinnamon stick
Peel, quarter, and core pears and apples. Using a food processor or salad shooter, finely grate fruit. Transfer grated fruit to a 5 to 6-quart slow cooker. Stir in dark brown sugar, coarse salt, and cinnamon stick. Cover and cook on high for 4 hours.
After four hours, remove cinnamon stick and set aside. Transfer mixture to a food processor (in batches if necessary), and process until smooth. Return the mixture back to the slow cooker, along with the cinnamon stick and cook on high uncovered, for another 4 hours OR until it is thick and browned.
Discard cinnamon stick and let the mixture cool. Transfer to airtight containers and refrigerate for up to 3 weeks or freeze it for up to 3 months.
- Use freezer safe containers if you plan to freeze.
- Weigh your fruit rather than relying on the quantity.
- If you enjoy cinnamon, use a large cinnamon stick or add another.
- Use Bartlett pears for the sweetest, juiciest variety.