Title: Chunky Fruit Barbecue Marinade and Chutney
Categories: Marinade Sauce Blank
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.

Recipe By : Martha Stewart Living, June 1996

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

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