Special equipment: A slow cooker and an immersion blender
Peel, core, and chop apples and pears into 1-inch chunks. Place in bowl of slow cooker and add in ghee, cardamom, and cinnamon. Stir to coat and pour in water. Cover and cook on low for 6 hours. After 6 hours, fruit should be soft, tender, and easily mashed.
Use an immersion blender to purée fruit, and then cover pot again with lid slightly ajar. Leave enough room for steam and moisture to escape. Cook on low for another 6 to 8 hours until fruit purée has reduced by nearly half, darkened in color, and thickened. Transfer to a jar and store in fridge for up to 2 weeks.