Yield: 1 servings
|\N \N||(about 2 cups), pitted|
|2 \N||To 3 garlic cloves, minced|
|1 tablespoon||Minced parsley|
Cook plums in water to cover. Drain, and reserve the liquid. Force plums through a sieve , or whirl in blender. Stir sufficient plum liquid into the puree to achieve the consistency of thick cream. Add garlic, and season with salt and pepper to taste. Bring to a boil; reduce heat, and simmer for 5 minutes. Makes 1 cup.
NOTE: This sauce is very good for brushing roast chicken and shish kabob.
Contributed by Helen Jolly. Formatted by Olivia Liebermann.
Recipe By :
From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co