Recipe by Mrs Goodall
Found this recipe in Gourmet (Sept 2006). My Italian Plum trees were bursting and I was looking for quick and tasty ways to use them up. This was the perfect recipe! I made some minor adjustments (like adding cinnamon). You can use any kind of plum you have access to. If you use a small plum like Italian, just pit and halve them, instead of quartering them. Gala or McIntosh are recommended because they are a bit softer and lend themselves to a applesauce (I used Gala). Quick, easy and yummy, my favorite kind of recipe!!
Top Review by AmandaInOz
I made this at Christmas to go with the Crisp Roast Duck in the same issue of Gourmet. I was going through my back log of recipes to add and found this already listed. I also needed to remove some liquid. The end product was very nice. I love gala apples, so I was happy to find an applesauce using them. This was so quick and easy!! Thanks for posting it!
- 2 lbs gala apples, quartered and seeded and left unpeeled (can substitute McIntosh)
- 2 lbs plums, quartered and pitted (red, black or Italian plums)
- 1⁄4 cup water
- 1⁄4 cup sugar
- 1 teaspoon cinnamon
Directions See How It's Made
- Cook first 4 ingredients in a 4 -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 food mill using the finest blade.
- Add cinnamon and stir to incorporate.
- Will keep one week covered and chilled.
- Note: My cooked mixture created a LOT of liquid. I did not want a runny sauce, so before putting through the food mill, I put mixture in a sieve to separate out the liquid. AFTER using the food mill, I added just a bit of the liquid back until the sauce was a consistency I liked.