Title: Gil's Plum Sauce (A.K.A. Duck Sauce)
Categories: Spice Sauce Chinese
Yield: 1 Servings

1	lb	Ripe, pitted red plums
2	lb	Ripe, pitted peaches
1		To 10 chiles (one for very
		Mild .., suit yourself)
1	lb	Sugar (or less)
1	c	Vinegar. (Use a fruity
		Vinegar, or white...)
4	tb	Dark soy sauce
3		Finely minced garlic cloves
1	tb	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.ohio-state.edu NeXTMail Capable From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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