Plum Applesauce - West
photo by Lalaloula
- Ready In:
- 1hr 45mins
- Ingredients:
- 5
- Yields:
-
6 cups
ingredients
- 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
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
-
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.
-
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. ;)<br/>THANK YOU SO MUCH for sharing this great keeper with us, Mrs Goodall! Ill make this again Im sure.<br/>Made and reviewed for Think Pink October 2011.
RECIPE SUBMITTED BY
Mrs Goodall
United States