Chunky fruit barbecue marinade & chutney

Ingredients

Quantity		Ingredient
16	smalls	Shallots -- peeled and
		Trimmed
1¼	cup	Dry white wine
4	mediums	Apricots -- pitted and
		Chopped
2	larges	Peaches -- pitted and
		Chopped
2		Whole plum tomatoes -- cut
		Into wedges
12		Whole prunes -- pitted and
		Quartered
2	mediums	Garlic cloves -- finely
		Chopped
2	tablespoons	Low sodium soy sauce
½	cup	Dark brown sugar
¼	teaspoon	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" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500

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