Ivor's Pink Applesauce

• 3 McIntosh apples (1 1/2 pounds), quartered and cored
• 3 Paula Red, Northern Spy or Empire apples (1 1/2 pounds), quartered and cored
• 3 black plums or large Italian prune plums (10 ounces), halved and pitted
• 6 cups water
• 1/3 cup sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon cinnamon
• Pinch of freshly grated nutmeg

1. In a large saucepan, cover the apples and the plums with the water and bring to a simmer.
2. Cover and cook over low heat until the apples and plums break down, about 5 minutes.
3. Drain the fruit in a fine sieve set over a bowl; reserve 2 tablespoons of the cooking liquid in a small bowl.
4. Using a wooden spoon, press the fruit through the sieve into the bowl to make a fine puree.
5. Discard the skins.
6. In a large saucepan, combine the apple-plum puree with the sugar, lemon juice, cinnamon and nutmeg.
7. Simmer the puree over moderately low heat, stirring frequently, until the sugar dissolves, about 3 minutes.
8. Stir in the reserved 2 tablespoons of cooking liquid.
9. Scrape the applesauce into a bowl, cover and refrigerate for 1 hour, until chilled.

apples, red, black plums, water, sugar, lemon juice, cinnamon, nutmeg

Taken from www.foodandwine.com/recipes/ivors-pink-applesauce (may not work)