| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Asian |
Sauce, Fruit |
2 |
Cups |
INGREDIENTS
| 1 1/2 |
lb |
Plums |
| 1 |
tb |
Oil |
| 2 |
md |
Cloves garlic, peeled and |
|
|
Finely minced |
| 1/4 |
c |
Minced fresh gingerroot |
| 1/2 |
ts |
Five-spice powder |
| 1/2 |
c |
Lime juice |
|
|
OPTIONAL: 1 tbsp dry sherry |
| 5 |
tb |
Brown sugar |
| 1/2 |
ts |
Asian chili paste with |
|
|
Garlic (see note) |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
1. Pit the plums and coarsely chop. Put into a food processor and puree.
2. In a heavy, medium-sized saucepan, heat the oil over medium heat. Add
the garlic and ginger; saute 2 minutes. 3. Stir in the plum puree,
five-spice powder, lime juice, optional sherry, brown sugar, chili paste
and salt. Bring to a boil, reduce the heat and simmer 25 minutes. Stir
often. 4. Remove from the heat and cool. Transfer to jars and refrigerate
or freeze. Note: Chili paste with garlic can be found in the Asian section
of major supermarkets.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”