Peel the apples and the pears. Slice them in half and core the fruit.
Grate the apples and pears in a food processor, then chop the pulp as fine as you can without actually liquifying it.
Place a metal strainer over a sturdy bowl and then layer at least 3 layers of cheesecloth in the strainer. Pour some of the fruit puree into the cheesecloth, then wrap it into a tight bundle. Squeeze as much liquid as you can out of the puree that you put into the cheesecloth. Be careful that you don't get a blowout through the cloth, it's pretty messy. But that's what the strainer is there for too. Repeat this step until you have used all of the pureed fruit.
Pour the liquid that you squeezed from the fruit into a pot and add the vanilla, cinnamon, ginger, brown sugar, and lemon zest. Bring this all to a simmer over medium heat. Simmer for at least 10 minutes, or until you are happy with the amount of flavour that has been infused. Be aware that the longer you simmer, the less liquid you will have in the end product.
Serve in mugs to cold people.
Remove the ginger and cinnamon and store the rest in an airtight container for up to 5 days.
Adult this drink up with some shots of rum. Pour 1 shot of rum per cup of cider into a mug. Pour hot cider over to mix. You don't want to lose the cider flavour to the rum.