Preheat the oven to 350° F.

Place the zest and the juice from the oranges and lemon in a nonreactive Dutch oven.

Peel, quarter, and core the apples and pears and toss them in the juice.

Add the brown sugar, butter, and cinnamon and cover the pot.

Bake for 1 1/4 to 1 1/2 hours, until the apples and pears are tender.

Mix with a whisk until the applesauce is smooth, but still a little chunky.

Depending on how ripe the fruit is, the apples will likely fall apart and the pears will break up but stay chunky.

Serve warm or at room temperature.

*This recipe makes about 2 quarts.*

**This works excellent as a side dish to poultry, or served warm for dessert with vanilla ice cream or drizzled with half and half.**