Grate the zest from the oranges and squeeze the juice.

Core the pears and apples but do not peel them. Cut the pears and apples into pieces.

Add everything to a large pot, with the sugar and a couple cups of water. Toss to coat the fruit well and let the fruit marinate for at least 24 hours, stirring occasionally.

Cook the mixture 3 times over low heat, for a maximum of 15 minutes each time. After each cooking, let the mixture cool. The pieces should be very dark.

When finished, pass the fruit through a food mill.

Preheat the oven to 60-80 °C.

Then spread the mixture onto a baking dish and bake in the preheated oven at 60-80 °C, for about 3 hours. The final product should be a dark and very dense mixture.