PLUM APPLESAUCE

PLUM APPLESAUCE (about 6 cups)

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2 pounds Gala or McIntosh apples, quartered and seeded (left unpeeled)

2 pounds red or black plums, quartered and pitted (left unpeeled)

¼ cup water

¼ cup sugar

 


 

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

 

from Gourmet Magazine, September, 2006

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