• Chop the plums and remove the pits. Place them in a saucepan, and cover with water. Cook about 1 hour until soft.
• If you started with too much water and it’s taking too long to thicken, stir in a teaspoon or two of arrowroot powder.
• Once the plums are completely softened, remove them from the heat, and strain them through a sieve or strainer. Return to the pan. Add the stevia extract and cook the sauce until it reaches the desired thickness.
NOTES: Some plums are hard and will take a lot longer to cook than soft ones. Both hard and soft plums work well making a wonderfully rich red sauce. For pouring over pancakes, etc., use a thinner sauce. For spreading the sauce on toast or for filling crepes, make a thicker sauce.
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