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Peel, quarter and core 2 and 1/2 lbs bartlett or anjou pears (about 5) and 2 and 1/2 lbs McIntosh or Gala Apples (about 5). In a food processor, finely grate fruit (in batches if necessary), then transfer to a 5 to 6 qt. slow cooker. Stir in 1 cup packed dark-brown sugar, 1/2 tsp coarse salt and 1 cinnamon stick. Cover and cook on high, 4 hours.
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Remove cinnamon stick and reserve. Transfer mixture to processor (in batches if necessary) and process until smooth. Return to clow cooker, along with cinnamon stick and cook on high, uncovered, until mixture is thick and browned, 4 hours. Discard cinnamon stick and let mixture cool. Transfer to airtight containers and refrigerate, up to 3 weeks, or freeze, up to 3 months.
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