[CH] Re: archives for plum sauce recipe
Nancy Hutson (nhutson@niia.net)
Wed, 12 Jul 2000 06:50:11 -0600
Meconella@aol.com wrote:
<< About two years ago I got the absolutely best plum sauce recipe from the
chile head archives, but cant now find it. Can someone direct me to the
current archives so I can try to relocate this wonderful recipe?. It used
plums, peaches, vinegar, hot chiles, sugar, and ginger, (perhaps also
garlic and onions) took a long slow cooking time, and needed to be aged
before use. It is wonderful. Does this sound familiar to anyone? >>
Janet,
This might be the one.
Gil's Plum Sauce (a.k.a. Duck Sauce)
-----------------------------------
makes enough.
1 lb. ripe, pitted red plums
2 lbs. ripe, pitted peaches
1-10 chiles (one for very mild..., suit yourself)
1 lb. sugar (or less if fruit is very sweet, or if you like
you sauce not too sweet. One can always add more
at the end.)
1 cup vinegar. (Use a fruity vinegar, or white...)
4 tbsp dark soy sauce
2-5 finely minced garlic cloves
1 tbsp (or more) finely minced ginger root.
(1) Finely dice all fruit. You can peel them, if you like, by dipping
then in boiling water for a few seconds. Or, alternatively grate them
in the food processor. I like mine in small cubes. Put in a sauce
pan.
(2) Finely chop the chiles (seed them if desired) and add to fruit.
(3) Add all the rest of the ingredients, bring to boil, lower the
heat and simmer for an hour (to 1.5 hours). Note that no water is
added. The fruit should be enough, but try not to lose the juice
when chopping them.
(4) Taste and correct sweetness, or maybe some more soy sauce, or
more chiles. (I usually let it simmer for one hour, taste it, add
whatever needed and simmer some more.)
(5) Put in jar(s). Ripen in the fridge for a MONTH before eating.
Keeps a long time in the fridge, or you can process in a water bath
and can it.
(6) Eat with Peking Duck, Chinese Dumplings...