PLUM APPLESAUCE (about 6 cups)
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