Recipe - Chunky Fruit Barbecue Marinade And Chutney

16 small Shallots peeled and
Trimmed
1 One fourth cup 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 tablespoon Low sodium soy sauce
One half cup Dark brown sugar
One fourth teaspoon 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 MCRecipe Digest V1 #154

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

From: Kristine ksimpson@cwo.com

Recipe By : Martha Stewart Living, June 1996