- 4 small red-skinned apples, cored and cut into eighths
- 4 ripe Bartlett pears, cored and cut into eighths
- 1 lemon, thickly sliced
- 1 cinnamon stick
- 4 whole cloves
- 1 tablespoon finely chopped fresh ginger
Remove lemon slices, cinnamon and cloves from sauce. Let sauce cool slightly. Transfer to a blender and purée until smooth. Serve warm, at room temperature or cold. Store in the refrigerator.
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