6 Anjou or Comice pears, slightly under ripe
4 apples (preferably a mixture of Granny Smith, McIntosh, and Golden Delicious)
2 TBLS Fresh Lemon Juice, or more to taste
1 C. Apple Juice
1/2 C. Sugar, or more to taste
1 tsp. Finely Grated Lemon Zest
1. Core, peel, and cut the pears and apples into large chunks. Toss them with the 2 TBLS lemon juice in a large heavy pot.
2. Add the apple juice, 1/2 C. sugar, and the lemon zest. Stir and bring to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, until the fruit is tender but not mushy, about 15 minutes.
3. Uncover the pot, stir, and continue cooking to thicken the juices, 5 minutes more. Taste and add more sugar or lemon juice if desired, stirring carefully so as not to break up the fruit too much. Remove from the heat and allow to cool to room temperature. Then transfer to a container, cover, and refrigerate for as long as 4 days. Bring to room temperature before serving.
Makes 8 cups
Last night at dinner I asked my daughter what was something she was thankful for? My comedian of a husband pipes in before she answers, "I'm thankful I'm not a turkey!" Of course my daughter amused by this (although she probably has no idea why it's funny), then answers, "I'm thankful I'm not a dog!" Of course I follow up with why? And after a moment of thought she says, "No, actually I've always wanted to be a dog."
Oh my children, my children. (Smile)
be thankful and make sure your turkey is defrosted!