| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1996 i, Marinades, Sauces, & salsas |
8 |
Servings |
INGREDIENTS
| 16 |
sm |
Shallots — peeled and |
|
|
Trimmed |
| 1 1/4 |
c |
Dry white wine |
| 4 |
md |
Apricots — pitted and |
|
|
Chopped |
| 2 |
lg |
Peaches — pitted and |
|
|
Chopped |
| 2 |
|
Whole plum tomatoes — cut |
|
|
Into wedges |
| 12 |
|
Whole prunes — pitted and |
|
|
Quartered |
| 2 |
md |
Garlic cloves — finely |
|
|
Chopped |
| 2 |
tb |
Low sodium soy sauce |
| 1/2 |
c |
Dark brown sugar |
| 1/4 |
ts |
Red pepper flakes |
INSTRUCTIONS
In a small saucepan, combine shallots and wine; bring to a boil over high
heat. Reuce heat to medium low and let simmer, uncovered, until shallots
are
tender, 15 to 20 minutes. Combine remaining ingredients in a large
saucepan,
add shallots and wine, and bring to a boil over high heat. Reduce heat to
medium; cook until fruits have broken down but are still somewhat chunky,
10
to 15 minutes. Let cool. Transfer half of the sauce to a food processor
and
puree. Use this as a marinade (and to baste with while grilling). Serve the
other half as a chutney.
Posted to MC-Recipe Digest V1 #154
Date: Fri, 12 Jul 1996 08:58:13 -0800
From: Kristine <ksimpson@cwo.com>
Recipe By : Martha Stewart Living, June 1996
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