Pear And Apple Sauce

• 1 zest and juice from 2 large navel oranges
• 1 zest and juice from 1 lemon
• 3 lb sweet red apples (about 8)
• 3 lb ripe Bosc pears (about 7)
• 1/2 cup light brown sugar, lightly packed
• 2 tbsp butter
• 1 tsp ground cinnamon

1. Preheat the oven to 350 F.
2. Place the zest and the juice from the oranges and lemon in a nonreactive Dutch oven.
3. Peel, quarter, and core the apples and pears and toss them in the juice.
4. Add the brown sugar, butter, and cinnamon and cover the pot.
5. Bake for 1 1/4 to 1 1/2 hours, until the apples and pears are tender.
6. Mix with a whisk until the applesauce is smooth, but still a little chunky.
7. Depending on how ripe the fruit is, the apples will likely fall apart and the pears will break up but stay chunky.
8. Serve warm or at room temperature.
9. *This recipe makes about 2 quarts.
10. *
11. **This works excellent as a side dish to poultry, or served warm for dessert with vanilla ice cream or drizzled with half and half.
12. **

oranges, lemon, sweet red apples, light brown sugar, butter, ground cinnamon

Taken from cookpad.com/us/recipes/341991-pear-and-apple-sauce (may not work)