Plum Applesauce



Plum Applesauce 3


The Holiday Season is soon approaching with all it’s Sweet Temptations. Fresh, crispy air, colorful leaves, that slight shiver, and most of all that longing to stay inside the warm covers for a little bit longer when the alarm screams in the dark  wee morning hours – are all getting stronger; calling out the soon approaching festivities and the celebration.

During this time of the year I love to stay home, in the warm and cozy corner, watch the fallen leaves twirl and dance with the breeze & love the smell the spices. They smell of Fall – literally. I had contemplated making the Plum Cheese from HomeMades, got a whole lot of plums twice, but did not get to do it due to various reasons. Most of the plums were all eaten fresh; I still had some left. Plum Applesauce is what I did with the plums and some apples with some nice fragrant spices.


Plum Applesauce 4


Old fashioned and elegant, fruity and fragrant, bright, inviting and delicious… all done with just a few ingredients and almost no work. Chop, cover and cook and give yourself the luxurious dessert to enjoy with your family. What I love about cooking apples and spice is the aroma that fills the entire house; the plums add the wonderful color.


Plum Applesauce 1



Plum Applesauce


Ingredients: (Yields about 2.5 Cups)

  1. 2 Apples, seeds removed & sliced
  2. 6 Plums – Black or Red, stone removed & sliced
  3. 1 Cup Apple Cider
  4. 1/2 Cup Sugar
  5. 1 Tablespoon Lemon Zest
  6. Cinnamon (Optional)
  7. Cloves (Optional)
  8. 1 Tablespoon Chopped Crystalline Ginger (Optional)



Preparation:

Note: The use of the spices in this sauce is Optional. It is entirely up to you if you want to you all of the spices or pick a few only or use none at all. Feel free to pick your own favorite selection of spice.

Use the apples and plums in any ratio you want.

In a deep, thick bottomed pot combine all the ingredients; Increase the heat and bring it to a boil; thereafter reduce the heat to low & simmer stirring occasionally, until fruit is very tender and falling apart, 1 to 1 1/2 hours. The entire mix would have reduced & thickened by this time.

A few options to process the fruit mix:

  1. Force mixture through a large medium-mesh sieve using a spatula; this will discard the  peels.
  2. Use a Food Mill.
  3. Use a Food Processor and process it to the consistency you want. (I did mine in the food processor and I left it a bit coarsely processed).

The Sauce will  keep up to one week covered and chilled.


Plum Applesauce 2


Serve chilled or lightly warmed just by itself or with some Cream. This is a dessert, but for myself I love it with some spicy grilled meat or fish! This sauce is a great one for baking too.


Plum Applesauce 5


My girls do not eat applesauce; this one however became a favorite. The first appeal I would think is the bright color, the senses in the tongue then slowly falls in love with the texture, flavor and the fruity pulp all blended together is a bowl.

Fall is adorned with the beautiful colors, delicious fruits, fragrant spices, and also by  the big orange pumpkins. What is a fall without the spooky Jack O Lantern? I love carving but leave the job of cleaning up the pulp and seeds to the kids.


Pumpkin pulp and seeds

Happy Halloween

Here is one of the Pumpkins I carved this year.Have fun & stay safe!!


Jack o Lantern 2009
Sending my pumpkin over to PumpGrins at Chef in You.

Related Posts:

Sweet and Spicy Fruit Chutney

Mango and Cream

Wine Poached Pear





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