1 good size apple
1 good size pear
2 tablespoon sugar
1 chopped vanilla bean
12 to 16 ounce jar lingonberries
1 pt. whip cream
About 1 week before serving, cook the apple and pear (peeled and chopped) with the sugar to mush. Add the chopped vanilla bean and jar of lingonberries. Cook for a short time; cool and store in refrigerator for a week (stir once in a while). When ready to serve, beat one pint of whipped cream; add lingonberry mixture to it and serve in sherbet glasses.