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Serve this sauce chilled as a dessert with a small dollop of whipped cream or serve it warm to accompany meat or fish.

2 apples
12 Italian plums
1 cup apple cider [or apple juice]
1/4 cup sugar
1 Tbsp lemon zest
1 stick of cinnamon
5 cloves
1 Tbsp chopped crystalline ginger [optional]

• Wash the apples and the plums.
• Peel and core the apples and destine the plums.
• Slice the apples and chop the plums into a heavy bottomed pot.
• Add the apple cider, the sugar, lemon zest and the spices.
• Bring it to boil, and then reduce heat to maintain a low simmer for 30 minutes, stirring occasionally.
• Mash and puree the fruit.
• The sauce will keep up to one week covered and chilled.
• Yields about 2.5 cups
  Adapted from



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