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


  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

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!

AmandaInOz September 02, 2007

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.

COOKGIRl September 09, 2014

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.

Lalaloula October 08, 2011