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Chef Don's
Favorite Sauce and Pesto Recipes
Plum Duck Sauce
Yield: 1 1/2 Pints
8 oz.
Plums
8 oz. Apricots
1/2 cup Cider
Vinegar
2 cups Water
1/2 cup Rice Wine
Vinegar
1 cup Brown Sugar
1/4 cup
Honey
2 Tbsp. Shallots, minced
1/2 cup Lemon
Juice
1/4 cup Orange or Tangerine Juice
2 Tbsp. Ginger, freshly grated
1 Hot Chili Pepper, chopped
1 Cinnamon
Stick
Salt to taste
Boil the fruit in the ware and cider vinegar for 5
minutes. Add the rest of the ingredients and boil for 10 minutes.
Remove the cinnamon and puree in a food processor until smooth. Return
to the heat and reduce until thick. Cool overnight and serve. |
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