Yield: 2 Cups
| Measure | Ingredient |
|---|---|
| 1½ pounds | Plums |
| 1 tablespoon | Oil |
| 2 mediums | Cloves garlic, peeled and |
| \N \N | Finely minced |
| ¼ cup | Minced fresh gingerroot |
| ½ teaspoon | Five-spice powder |
| ½ cup | Lime juice |
| \N \N | OPTIONAL: 1 tbsp dry sherry |
| 5 tablespoons | Brown sugar |
| ½ teaspoon | Asian chili paste with |
| \N \N | Garlic (see note) |
| ¼ teaspoon | Salt |
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.