Ingredients

6 cups apple cider
2 pounds ripe apples, peeled, cored and cut in medium dice
2 pounds ripe pears, peeled, cored and cut in medium dice
2 1/2 cups light brown sugar
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
2 tablespoons pure vanilla extract
1/4 cup cognac, optional

Directions

In a large, non-reactive pot, bring cider to a boil over high heat. Cook until reduced by half, about 10 minutes. Add diced apples and cook for about 5 minutes. Add pears and continue cooking until fruit is soft and tender, 30 to 40 minutes. Transfer to a food processor and puree until smooth. Transfer to a fine sieve and strain into another non-reactive pot.

Return fruit puree to a simmer. Add sugar, cinnamon and nutmeg and stir until thoroughly dissolved. Simmer slowly while occasionally stirring to keep from scorching. Cook until very thick, about 30 minutes. Remove from heat, add vanilla and, if desired, cognac. Allow to cool to room temperature. Transfer to a clean glass jar with a good sealing lid. Store under refrigeration for up to 2 months. Makes 1 1/2 quarts.