Plum Applesauce               

 tags (edit): Gourmet Magazine @Vogel @Try Soon! Side Dish Condiments  

 

Only one more fruit is added to this vibrant red applesauce, yet its fragrance and tastiness seem to triple. Smooth and elegant, it complements roast meats and makes a wonderful dessert on its own. Prepare with "Crisp Roast Duck", in this collection.

Ingredients

2 pounds Gala or McIntosh apples quartered and seeded (left unpeeled)
2 pounds red or black plums quartered and pitted
1/4 cup water
1/4 cup sugar


 

Instructions
 Cook all ingredients in a 4- to 5-quart heavy pot, covered, over moderately low heat, stirring occasionally, until fruit is very tender and falling apart, 1 to 1 1/4 hours. Force mixture through a large medium-mesh sieve using a rubber spatula, discarding peels.

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Yields: 6 Cups
     Gourmet magazine, September 2006

 notes:  Plum applesauce keeps, covered and chilled, 1 week.

Needed to cook alot longer to decrease all the liquid. After i put it through the strainer, I cooked it at least an hour more.Yummy

I used fresh prunes, omitted the sugar, and added a squeeze of lemon. So rich and yummy!!! Would be great with ice cream, on pancakes, with yogurt... I let it simmer a looong time, and it has a very creamy, caramely flavor.

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