Cooked Fruit Sauce
|Apples/Pears / peaches / plums / apricots / nectarines||2 Cup (32 tbs), peeled, cored, or pitted|
|Water||1⁄4 Cup (4 tbs)|
Combine the fruit and water in a small saucepan and bring to a boil.
Reduce the heat and simmer for 10 to 40 minutes, depending on the kind of fruit used, until fruit is very tender, but still holds its shape.
Puree the fruit with the cooking liquid until smooth.
Taste the sauce and sweeten very slightly€”only if sauce is unnaturally tart.
Refrigerate up to 4 days or freeze up to 1 year.