makes about 4 cups
2 Bartlett pears, peeled, cored, and quartered
4 ginger gold apples, peeled, cored, and quartered
2 tablespoons fresh lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/4 teaspoon ground allspice
1 teaspoon vanilla
1. Add the quartered pears and apples to the bowl of a slow cooker. (I used my small 2-quart bowl.)
2. Stir in the lemon juice, ginger, cardamom, nutmeg, cinnamon, clove, allspice, and vanilla.
3. Place the lid on the slow cooker and cook on low for 4 hours. If you prefer a chunkier sauce, it should be good to go. If you prefer a smoother sauce, use an immersion blender or puree in batches using a regular blender until the sauce reaches your preferred consistency.
4. Spoon the sauce into an airtight container and refrigerate for up to one week.