Gil's plum sauce (a.k.a. duck sauce)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ripe; pitted red plums |
| 2 | pounds | Ripe; pitted peaches (up to) |
| 10 | Chiles (one for very mild...; suit yourself) | |
| 1 | pounds | Sugar (or less if fruit is very sweet; or if you like you sauce not too sweet. one can always add more at the end) |
| 1 | cup | Vinegar (use a fruity vinegar; or white...) |
| 4 | tablespoons | Dark soy sauce (up to) |
| 5 | Cloves garlic; finely minced | |
| 1 | tablespoon | (or more) finely minced ginger root |
Directions
(1) Finely dice all fruit. You can peel them, if you like, by dipping then in boiling water for a few seconds. Or, alternatively grate them in the food processor. I like mine in small cubes. Put in a sauce pan. (2) Finely chop the chiles (seed them if desired) and add to fruit. (3) Add all the rest of the ingredients, bring to boil, lower the heat and simmer for an hour (to 1½ hours). Note that no water is added. The fruit should be enough, but try not to lose the juice when chopping them. (4) Taste and correct sweetness, or maybe some more soy sauce, or more chiles. (I usually let it simmer for one hour, taste it, add whatever needed and simmer some more.) (5) Put in jar(s). Ripen in the fridge for a MONTH before eating.
Keeps a long time in the fridge, or you can process in a water bath and can it. (6) Eat with Peking Duck, Chinese Dumplings... Gil Rivlis, Physics Department, The Ohio State University gil@...
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CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .