Peel and coarsely chop 2 pounds of any combination of stone fruits such as plums and apricots. 

Place into a medium pot along with 1½ cups of liquid (apple juice or water), 1 tablespoon kosher-for-Pesach vinegar, and 1/4 cup sugar. Bring to a boil and then simmer 30-40 minutes, stirring occasionally, until fruit is very soft. Taste and adjust sugar and vinegar to taste—this will depend on the acidity and sweetness of your fruit. 

Purée with a food processor, hand blender, or with a fork. Serve over chicken, salmon or beef.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Passover 2014 SUBSCRIBE NOW