Spìced Autumn Fruit Sauce or Butter

1. Do not peel the fruit. Put in a covered saucepan with remaining ingredients and cook on a low heat until very soft.
2. If it starts to stick or dry out (it shouldn't), add a little water. Puree with a hand blender or in regular blender.
3. If you want fruit butter, return puree to saucepan and cook over a heat diffuser until thick.
Can be served hot or cold, alone or on toast. You can use all-pears, all-apples, all-plums, or a combination of what's on hand.
Source of recipe: I made up this recipe as a way to use up overripe fruit. I make it without sugar, but if you really feel it needs to be sweetened you can add some.