Apple Pear Sauce

This makes a ton of Apple Pear Sauce, but this delicious sauce stays, refrigerated, for a couple of weeks. The recipe is easily reduced by half, if you are looking to make a smaller batch.

6 sweet tart apples, like Jonathan, or Jonah Golds, peeled, cored, and cut into
chunks
5 pears, peeled, cored, and cut into chunks
1 vanilla bean, split and seeded
2 cups water
2 tablespoons butter

In a large pot, add the apples and pears. Scrape the seeds from a vanilla bean, and add both the seeds and the pod to the fruit. Pour in the water, and add the butter. Place over high heat, and bring to a boil. When brought to a boil, turn the heat down to a simmer, and continue to cook, stirring occasionally, for 25-30 minutes. After time has passed, fruit should begin to fall apart and soften. If need, with a large fork, or potato masher, break down any remaining cooked pieces of fruit. Sauce will be slightly chunky, with only a little bit of liquid remaining. If sauce has too much liquid for your tastes, turn up the heat, and cook out some of the water. Discard vanilla bean pod, and enjoy.