Place all ingredients except pomegranate seeds in an eight-quart pot and cover. Bring to boil over a high flame and then immediately reduce to low and let simmer for two to three hours, until apples and pears break up easily with a fork. Cool.

Remove and discard cinnamon sticks and either blend with an immersion blender for a smooth sauce or mash with a potato masher for more texture. Serve warm or cold, topped with pomegranate seeds if desired.