Title: Chunky Fruit Barbecue Marinade and Chutney
Categories: June 1996 i, Marinades, Sauces, & salsas
Yield: 8 Servings

16 sm Shallots -- peeled and
Trimmed
1 1/4 c Dry white wine
4 md Apricots -- pitted and
Chopped
2 lg Peaches -- pitted and
Chopped
2 Whole plum tomatoes -- cut
Into wedges
12 Whole prunes -- pitted and
Quartered
2 md Garlic cloves -- finely
Chopped
2 tb Low sodium soy sauce
1/2 c Dark brown sugar
1/4 ts 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.

Posted to MC-Recipe Digest V1 #154

Date: Fri, 12 Jul 1996 08:58:13 -0800

From: Kristine

Recipe By : Martha Stewart Living, June 1996