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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 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
| Ingredients:
16 small Shallots -- peeled and
1 1/4 Cup(s) Cloves garlic -- chopped
4 medium Apricots -- pitted and
2 large Peaches -- pitted and
2 Whole plum tomatoes -- cut
12 Whole prunes -- pitted and
2 medium Garlic cloves -- finely
2 Tablespoon(s) Whole scallions -- thinly
1/2 Cup(s) Dark brown sugar
1/4 Teaspoon(s) Red pepper flakes |
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