Chunky Fruit Barbecue Marinade & Chutney Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
16 small: Shallots, peeled and
Trimmed,
1 1/4 cup: Dry white wine,
4 medium: Apricots, pitted and
Chopped,
2 large: Peaches, pitted and
Chopped,
2: Whole plum tomatoes, cut
Into wedges,
12: Whole prunes, pitted and
Quartered,
2 medium: Garlic cloves, finely
Chopped,
2 tbsp: Low sodium soy sauce,
1/2 cup: Dark brown sugar,
1/4 tsp: 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"date: Sat, 13 Jul 1996 07:12:31
~0500
Source from luhu.jp
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"
~0500
Source from luhu.jp