by Jan Winters

1/2 cup butter
1 vanilla bean
1 cup dark brown sugar, packed
1/2 cup water
1/2 lemon, sliced
1 cinnamon stick, broken in half
1/2 teaspoon ground cloves
5 pears, quartered and cored
5 small Granny Smith apples, quartered and cored

Slow Cooker Method:

In a saucepan over medium heat, melt the butter. Next scrape out vanilla seeds for the vanilla bean and place it all into the pan with the water, lemon, brown sugar, cloves and cinnamon stick. Bring the mixture to a boil and cook for about 1 minute. Set aside.

In a slow cooker add the apples, pears and butter mixture; stir until all ingredients are blended well. Cover and cook on low head for 3 1/2 to 4 hours or on high for 2 hours. Be sure to stir every 30 minutes. Take out the vanilla pod before serving.