Chunky fruit barbecue marinade & chutney
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | smalls | Shallots -- peeled and |
| Trimmed | ||
| 1¼ | cup | Dry white wine |
| 4 | mediums | Apricots -- pitted and |
| Chopped | ||
| 2 | larges | Peaches -- pitted and |
| Chopped | ||
| 2 | Whole plum tomatoes -- cut | |
| Into wedges | ||
| 12 | Whole prunes -- pitted and | |
| Quartered | ||
| 2 | mediums | Garlic cloves -- finely |
| Chopped | ||
| 2 | tablespoons | Low sodium soy sauce |
| ½ | cup | Dark brown sugar |
| ¼ | teaspoon | Red pepper flakes |
Directions
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.
Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500