Recipe - Gils Plum Sauce (A.k.a. Duck Sauce)

1 pound Ripe; pitted red plums
2 pound Ripe; pitted peaches
1 (up to)
10 Chiles (one for very
mild...; suit yourself)
1 pound 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 tablespoon Dark soy sauce
2 (up to)
5 Cloves garlic; finely minced
1 tablespoon (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... Gil Rivlis, Physics
Department, The Ohio State University gil@atlantic.mps.ohiostate.edu
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