Quoting Michael Loo to Nancy Backus <=-

the apricots and plums, possibly local, most
likely European, were like little handballs.

In May they are probably imported. The peak season there would be
in July, same as southern Ontario or New England.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apricot Plum Sauce (Worthington)
Categories: Sauces, Marinades, Chilies, Alcohol, Fruit
Yield: 1 quart

1 lg Onion; coarsely chopped
4 Garlic cloves; minced
1/4 c Fresh ginger; coarsely
Chopped
2 Limes; thinly sliced
1 lb Apricots; pitted
1 lb Plums; pitted
1 c Cider vinegar
1/2 c Tawny port wine
2 c Dark brown sugar
1 ts Cinnamon
1 ts Ground allspice
1/2 ts Cayenne pepper or
Crushed red pepper flakes
1 ts Salt
1/4 c Chopped fresh cilantro

Coarsely chop the pitted apricots and plums. In a food processor
fitted with s steel blade, process the onion, garlic, ginger,
limes, apricots, and plums until pureed.

In a medium nonaluminum dutch oven or heavy pot, combine the
pureed ingredients and all the remaining ingredients except the
cilantro and bring to a boil over medium-high heat. Lower the heat
and simmer until slightly thickened, about 45 minutes. Stir
frequently to avoid burning. Remove from the heat and cool. Add
the cilantro and taste for seasoning. Pour the sauce into a large
glass container and refrigerate.

NOTES: This sauce may be refrigerated in an airtight container for up
to 2 months.

USES: Particularly good with pork, chicken, quail, and game hens.
Dilute it with wine or nectar to use it as a marinade.

TIP: Make sure the cilantro is totally submerged before storing.
Or omit and add at service.

Recipe By: TASTE OF SUMMER by Diane Rossen Worthington

From: Kitpath <Pat Hanneman>

MMMMM




Cheers

Jim


... Loaded beef burgers? How do they get the cows high?

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