So yes, I did use a slow cooker, but you can do this on the stove, too, it just takes a lot of watching and stirring. I'm not sure, though, that a slow cooker is really more convenient (until I get good at it) because I was so worried about it burning while I left the house or slept that I put too much water in, and then had to a) cook it uncovered at the end to evaporate some of it and b) just scoop out the delicious juice-liquid at the end.
Once again, this is not a measurement-tastic recipe. Use whatever you have. For me, that meant 5 pears, 2-3 apples, and a plum. I think as long as it's mostly apples and pears, you can't really go wrong. And leave the skins on! It will be more flavorful and more pectiny.
Gingery Apple-Pear-Plum Sauce
apples, cored and coarsely chopped
pears, cored and coarsely chopped
plums/whatever, removed from pit and coarsely chopped (optional)
fresh ginger, peeled and minced
juice of 1 lemon
InstructionsCombine ingredients in a slow cooker. Cook on low, covered, for about 8 hours. Puree if desired.