GINGER PEAR APPLESAUCE (6 cups)

2 pounds apples, such as McIntosh, Gala and Braeburn (about 4)

3 tablespoons fresh lemon juice

2 pounds pears, peeled, cored and sliced

1-1/2 tablespoons finely grated peeled fresh ginger

3 tablespoons dark brown sugar (optional)

1. Peel, core and slice the apples

2. In a large pot, bring apples, lemon juice, pears, ginger and 1-1/2 cups water to a boil over high heat. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.

3. Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. Add sugar, if using.

4. Let cool, then transfer to airtight containers.

NOTE:  Refrigerate applesauce up to 5 days, or freeze up to 2 months.

from Martha Stewart