Monday, September 15, 2008

Plum Applesauce

Several pickups ago we had an abundance of plums. Not able to eat them all, I looked into other alternatives. Ended up with plum applesauce. The posted recipe is a little too late for future pickups but with a little modification (ie eliminate the plums) will work in the fall for apple season.

Plum Applesauce

  • 2 lb Gala or McIntosh apples, quartered and seeded (left unpeeled)
  • 2 lb red or black plums, quartered and pitted
  • 1/4 cup water
  • 1/4 cup sugar
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 September 2006

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