Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

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!!

Ingredients Nutrition

  • 2 lbs gala apples, quartered and seeded and left unpeeled (can substitute McIntosh)
  • 2 lbs plums, quartered and pitted (red, black or Italian plums)
  • 14 cup water
  • 14 cup sugar
  • 1 teaspoon cinnamon

Directions

  1. 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.
  2. Force mixture through a food mill using the finest blade.
  3. Add cinnamon and stir to incorporate.
  4. Will keep one week covered and chilled.
  5. 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.
Most Helpful

5 5

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!

5 5

Apples from a local orchard-Italian "prune" plums from in law's backyard. I love the addition of the cinnamon-a cinnamon stick in my version. The ratio of plums to apples was closer to 75/25. I threw everything in the crock pot, cooked on HIGH 1 minute then LOW for about 4 1/2 hours, and WARM for approximately 1 hour. Transferred the mixture (minus the cinnamon stick!) to a blender and thoroughly pureed. Added only about 2-3 tablespoons of sugar. No, didn't peel the plums or the apples. The leftover liquid was used in a berry smoothie the next day-no waste! Prepared for CQ 2014.

5 5

Oh yum, this is such a great recipe! I love the combination of plums and apple, quite unusual but very tasty! I had very ripe apples and Italian damsons so I didnt need to use any sugar. I added some vanilla to the sauce, which I liked a lot. Then as I was feeling lazy I simply pureed everything with my immersion blender instead of running it through a food mill. ;)
THANK YOU SO MUCH for sharing this great keeper with us, Mrs Goodall! Ill make this again Im sure.
Made and reviewed for Think Pink October 2011.