Apricots, 4 each. Remove seeds, cut into medium sized pieces.
Bosc pears, 1 each, peeled and medium diced.
Brown sugar, 3 oz/90 g.
Butter, 2 oz/60 g.
Kosher salt, a pinch.

Heat a large skillet to 200 F/93 C. Add butter and brown sugar, cook until the sugar has dissolved. Add the salt, the pears and apricots, stir to coat. Cook 5 minutes. Cool, puree in blender or food processor, strain and stage into a squeeze bottle.