Chunky Fruit Barbecue Marinade & Chutneymarinade, salsa, sauces 16 small shallots -- peeled and 1 trimmed 1 1/4 cup dry white wine 4 medium apricots -- pitted and 1 chopped 2 large peaches -- pitted and 1 chopped 2 whole plum tomatoes -- cut 1 into wedges 12 whole prunes -- pitted and 1 quartered 2 medium garlic cloves -- finely 1 chopped 2 tablespoon low sodium soy sauce 1/2 cup dark brown sugar 1/4 teaspoon red pepper flakes 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" |
