My F&W
quick save (...)
Ivor's Pink Applesauce
© Tina Rupp

Ivor's Pink Applesauce

  • TOTAL TIME: 30 MIN Plus 1 hr chilling
  • SERVINGS: Makes 1 quart
  • HEALTHY
  • MAKE-AHEAD

Ivor Simmons, Gail Simmons's father, rarely cooks, but each fall, he cans cinnamon-scented applesauce to eat during the year. Adding a few plums imparts a lovely rosy hue.

  1. 3 McIntosh apples (1 1/2 pounds), quartered and cored
  2. 3 Paula Red, Northern Spy or Empire apples (1 1/2 pounds), quartered and cored
  3. 3 black plums or large Italian prune plums (10 ounces), halved and pitted
  4. 6 cups water
  5. 1/3 cup sugar
  6. 1 tablespoon fresh lemon juice
  7. 1/2 teaspoon cinnamon
  8. Pinch of freshly grated nutmeg
  1. In a large saucepan, cover the apples and the plums with the water and bring to a simmer. Cover and cook over low heat until the apples and plums break down, about 5 minutes. Drain the fruit in a fine sieve set over a bowl; reserve 2 tablespoons of the cooking liquid in a small bowl. Using a wooden spoon, press the fruit through the sieve into the bowl to make a fine puree. Discard the skins.
  2. In a large saucepan, combine the apple-plum puree with the sugar, lemon juice, cinnamon and nutmeg. Simmer the puree over moderately low heat, stirring frequently, until the sugar dissolves, about 3 minutes. Stir in the reserved 2 tablespoons of cooking liquid. Scrape the applesauce into a bowl, cover and refrigerate for 1 hour, until chilled.
Make Ahead The applesauce can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months; thaw in the refrigerator before serving.
You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.