A delightful, culinary tribute to Applejack’s parents, Bright Mac and Pear Butter: The Apple Pear Butter.
 
Ingredients:  
4 Barrlett Pears, peeled, cored and chopped  
2 Granny Smith Apples, Peeled cored and chopped  
2 Honeycrisp Apples, Peeled cored and chopped  
1/4 cup brown sugar  
1/4 cup white sugar  
1/4 teaspoon ground cloves (I used pumpkin pie spice)  
2 teaspoons ground cinnamon  
1/4 teaspoon salt
 
Cooking ware:  
Apple Core Remover (except pears)  
Kitchen Knife  
Cutting Board  
Slow Cooker
 
Directions:
 
Peel, core and chop the pears and apples and put them in the slow cooking pot. Mix the sugars, spices and salt and blend well until well combined.  
Pour the dry mixture onto the apples and pears and use the wooden spoon to stir until until well coated. Cover with lid.  
Set it to high and let it sit for 1 hour; and then remove lid and stir. Put the lid back on and set it to low. Let it slow cook overnight, about 9-10 hours.  
After 9-10 hours, scoop up the slow-cooked apples and pears and put them in a food processor. Place the lid on top, press and hold the button and let it blend for about a minute or until fully puréed. Put it in a jar of any kind and enjoy it with some crackers or spread it on a slice of toast.