Ivor's Pink Applesauce

1. 1

   In a large saucepan, cover the apples and the plums with the water and bring to a simmer.

2. 2

   Cover and cook over low heat until the apples and plums break down, about 5 minutes.

3. 3

   Drain the fruit in a fine sieve set over a bowl; reserve 2 tablespoons of the cooking liquid in a small bowl.

4. 4

   Using a wooden spoon, press the fruit through the sieve into the bowl to make a fine puree.

5. 5

   Discard the skins.

6. 6

   In a large saucepan, combine the apple-plum puree with the sugar, lemon juice, cinnamon and nutmeg.

7. 7

   Simmer the puree over moderately low heat, stirring frequently, until the sugar dissolves, about 3 minutes.

8. 8

   Stir in the reserved 2 tablespoons of cooking liquid.

9. 9

   Scrape the applesauce into a bowl, cover and refrigerate for 1 hour, until chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.