as many apples or pears as fit your pan
a thick bottomed pan with lid
a blender (preferably a stick blender)
a large container with cold water
1 tsp of ascorbic acid crystals or two crushed vit C pills - optional
a tomato strainer
Cut in quarters and remove core with knife (no need to remove skin due to blender).
Cut quarters in half and dunk in cold water with some ascorbic acid while working (to prevent browning - optional).
Add to pan with a little water to prevent sticking and cook on medium, stir occasionally, until pieces are soft.
Either use a stick blender in the pan, or blend mush in parts in a 'margarita' blender until all is smooth.
If you have a tomato strainer, you do not even need to core - just run the mush through the strainer after blending.
If the mush is really sweet, you can add brown sugar to taste (especially tart apples or under ripe pears can taste a bit too sour).
Laddle sauce hot in hot sterile quart jars, secure sterile lids and process in a boiling water bath for 20 minutes.
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