marsha-tbay
Well-known member
Exotic Plum Sauce
2 pounds plum
2 pounds peach
2 cups red bell pepper
2 cups rice vinegar
2 cups water
1/3 cup dark corn syrup
2 teaspoons garlic
1/4 cup fresh ginger root
1 teaspoon kosher salt
2 teaspoons crushed red chiles
Combine plums, peaches, and 1 cup water in a saucepan,over a moderate flame, heat to a boil, reduce heat,and simmer for 20 minutes.
Add sugar, corn syrup, and remaining water. Heat and stir to dissolve sugar and corn syrup. Add garlic, ginger, salt, and chiles bring
to a boil, reduce heat, and simmer for 45 to 60
minutes, stirring often.
Transfer to a food processor process to a fine puree strain through a chinois,discarding solids.
Return strained puree to a saucepan, over a medium flame bring to a boil, reduce heat, and simmer for 15 minutes. Remove from heat pour into sterile jars.
Wipe off rims, secure lids and process 10 minutes for 1/2 pint jars allow to cool
completely before storing in a cool, dry, dark place.
Serve at room temperature.
Alvii-gourmetgard
2 pounds plum
2 pounds peach
2 cups red bell pepper
2 cups rice vinegar
2 cups water
1/3 cup dark corn syrup
2 teaspoons garlic
1/4 cup fresh ginger root
1 teaspoon kosher salt
2 teaspoons crushed red chiles
Combine plums, peaches, and 1 cup water in a saucepan,over a moderate flame, heat to a boil, reduce heat,and simmer for 20 minutes.
Add sugar, corn syrup, and remaining water. Heat and stir to dissolve sugar and corn syrup. Add garlic, ginger, salt, and chiles bring
to a boil, reduce heat, and simmer for 45 to 60
minutes, stirring often.
Transfer to a food processor process to a fine puree strain through a chinois,discarding solids.
Return strained puree to a saucepan, over a medium flame bring to a boil, reduce heat, and simmer for 15 minutes. Remove from heat pour into sterile jars.
Wipe off rims, secure lids and process 10 minutes for 1/2 pint jars allow to cool
completely before storing in a cool, dry, dark place.
Serve at room temperature.
Alvii-gourmetgard