4 McIntosh apples (1 1/2 pounds)—peeled, quartered and cored
2 Bartlett pears—peeled, quartered and cored
1 cup water
1 tablespoon fresh lemon juice
1 teaspoon sugar
1/4 teaspoon cinnamon (optional)
In a large, heavy saucepan, bring the apples, pears, water and lemon juice to a boil. Reduce the heat and simmer until the fruit breaks down to a thick, chunky puree, about 30 minutes. Remove from the heat and stir in the sugar and cinnamon. Serve warm or chilled.
The applesauce can be refrigerated for up to 1 week.