Active Time

　　15 min

　　Total Time

　　1 1/2 hr

　　Only one more fruit is added to this vibrant red applesauce, yet its fragrance and tastiness seem to triple. Smooth and elegant, it complements roast meats and makes a wonderful dessert on its own.

Ingredients

　　2 lb Gala or McIntosh apples, quartered and seeded (left unpeeled)

　　2 lb red or black plums, quartered and pitted

　　1/4 cup water

　　1/4 cup sugar

　　Cook all ingredients in a 4- to 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 large medium-mesh sieve using a rubber spatula, discarding peels.

　　Cooks' note:

　　Plum applesauce keeps, covered and chilled, 1 week.