Ingredients

• 2 pounds ripe plums, pitted and quartered

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Instructions

1. Simmer plums, covered in a large saucepan with 1/4 cup water until tender, about 10 minutes. Transfer plums to a blender. Working in small batches, blend until smooth. Add up to 1/3 cup boiled and cooled water if needed. Pass mixture through a fine sieve for the smoothest texture. Fill 1/4-cup plastic containers or ice cube trays with puree. Use same method for peaches, apricots, and other stone fruits.