Pear Applesauce

Cook the fruit without the skin to add flavor and a rosy touch to this perfectly seasoned pear-apple puree. Then pass it through a sieve to remove the skin. If you have a food mill, use it instead of a sieve. Or cool the fruit slightly, remove the skin and chop it in a food processor. Refrigerate for up to 5 days.
Combine the first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce the heat, and simmer for 45 minutes or until the fruit is tender. Skip the cinnamon and lemon sticks. Squeeze the fruit mixture through a sieve over the bowl, using the back of a spoon, and remove the skin. Stir in the brown sugar. Serve the sauce at room temperature or chilled.