Plum Applesauce

A simple and delicious Fall, fruit based dessert is plum applesauce, served with a creamy sauce or whipped cream. It’s such a vibrant, beautiful color. It looks wonderful when served in small glass bowls or a colorful serving bowl.

This recipe is so easy to make. You don’t even have to peel your fruit-a plus for busy Fall days. I especially like this recipe served hot. It’s so warming on a cool night.

I like to keep the plum applesauce a bit tart for a contrast to a creamy counterpart, but definitely sweeten to taste, if desired. Honey or maple syrup are both great choices.

And speaking of Fall recipes, I would love to have you share your nourishing, Fall recipes in the upcoming carnival. Check it out!

Plum Applesauce

You can use whatever amounts you want. Depending on how sweet/tart your apples and plums are can change what ratio you want to use for apples to plums. Usually equal amounts or a bit more apples to plums work well. I’ve done both with good success.

1 pound apples, cored and cubed (Fuji, or a similar apple works well. But really use the type of cooking apple you like best!)
1 pound of black or red plums, pitted (cut the plum in half, and remove pit, then quarter)
1/4-1/2 cup of water
Sweetener of choice, optional

Place in a heavy, large soup pot and bring to a simmer. Turn down low and simmer for about 30-40 minutes until both types of fruit are very soft.

Either put through a food mill (I do it on the coarse setting, to keep a nice texture), leaving the skins behind, or gently stir through a fine sieve with a wooden spoon.

Serve hot, or chill and serve cold