Chunky fruit barbecue marinade and chutney

8 Servings

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.

Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine <ksimpson@...>

Recipe By : Martha Stewart Living, June 1996

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