Six pears, slightly under-ripe

Instructions

1. 1

   ½ cup sugar

2. 2

   Core, peel and cut the pears and apples into large chunks. In a large, heavy pot, toss with lemon juice to pre-

3. 3

   vent discoloration. Combine the pears and apples with the remaining ingredients and bring to a boil. Reduce

4. 4

   the heat and simmer, partially covered, for 15 minutes or until the fruit is tender but not mushy. Uncover the

5. 5

   pot, stir and cook five minutes more. Adjust the flavors and remove from heat, stirring carefully so as not to

6. 6

   break up the fruit too much. Cool to room temperature. Refrigerate, covered, for up to four days. Recipe

7. 7

   makes eight cups.