Apricot Plum Sauce Recipes

Steps:

• Preheat oven to 400 degrees F.
• Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 13 by 9-inch baking pans.
• Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces skin-side up in the pan, spaced evenly apart.
• If you're looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you're ready to roast the chicken.
• Roast, uncovered, until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 minutes.

Steps:

• Heat the vegetable oil in a skillet over medium-high heat. Season pork chops with salt and pepper; cook in the hot oil until browned, about 2 minutes per side. Remove pork chops to a plate.
• Reduce heat to medium; cook and stir the garlic in the skillet just until fragrant, 10 to 20 seconds. Pour in the soy sauce, red wine vinegar, brown sugar, ginger, and cloves; bring to a boil. Stir the mixture until the brown sugar dissolves; add the plums. Cover, reduce heat, and simmer the mixture until the sauce has thickened and the plums are very soft, about 45 minutes. Mash the plums with a potato masher to an applesauce-like texture. Place the pork chops back into the pan and cook in the sauce until no longer pink in the middle, 10 to 15 minutes. A meat thermometer inserted into the middle of a chop should read 145 degrees (63 degrees C).

Steps:

• Place first 11 ingredients into pot.
• Bring to a boil then simmer 30 minutes.
• Mix water and cornstarch.
• Blend in a blender the solids from the pot with the cornstarch mixture and put back with the liquid simmering all the while.
• Simmer till thickened.
• Pour into sterilized jars (size you like) and put into a water bath for 10 minutes.
• Remove jars from water bath cool and store in a cool dark place.

Steps:

• In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.

Steps:

• 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 saucepan, 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. Make sure the cilantro is totally submerged before storing, or omit and add at service.
• NOTES: This sauce may be refrigerated in an airtight container for up to 2 months. Makes 4 cups. Recipe may be doubled. Makes a good gift. Uses: particularly good with pork, chicken, quail, and game hens. Dilute it with wine or nectar to use it as a marinade.

Steps:

• Heat jam in asaucepan but do not boil, add chilli sauce to taste and add cream to soften strength of chilli if desired.

Steps:

• In a blender or food processor, combine pineapple, juice, salted plums, brown sugar, vinegar, preserves, and garlic and process until smooth. Transfer to a small saucepan, and add the crushed red chile peppers. Bring mixture to a boil, reduce the heat, and simmer for 5 minutes, stirring constantly. Remove from heat and use as a dipping sauce for Egg Rolls.

Steps:

• Combine water, vinegar, jalapenos, garlic, paprika, and salt in a small saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat.
• Transfer mixture to a blender and add apricot preserves; puree until smooth.
• Allow pepper mixture to cool; pour into a glass jar with a lid. Store in the refrigerator.

Steps:

• Preheat oven to 200 Celsius (400 F). Grease 26 cm (10.5 inch) pie dish or deep 1.25 litre (5 cup) rectangle dish.
• Drain plums and reserve 1 cup of syrup.
• Halve plums, discard stones, place plums in prepared dish.
• Combine reserve syrup, apricots, cinnamon, cloves, mixed spice and ginger in medium saucepan.
• Simmer uncovered until liquid is reduced to ½ cup.
• Note : if your apricots are a little tart, add the sugar to the saucepan.
• Remove and discard cinnamon stick and cloves. Cool mixture to room temperature. Pour mixture over plums.
• Cut the pastry into 2.5cm strips. Brush edge of pie dish with some of the egg. Press pastry strips around edge of dish. Place remaining strips in lattice pattern over pie. Brush with remaining egg.
• Bake for about 40 minutes or until pastry is browned lightly. If pastry starts to brown too quickly, cover with foil for the last 10 -15 minutes of baking time.
• Dust with icing sugar and serve with spiced yoghurt cream.
• Spiced yoghurt cream : Combine ingredients in a small bowl.

Steps:

• Cook plums, apricots, ginger, chillies, apples, balsamic vinegar and water together in a heavy based pan for about 20 minutes to make a sauce.
• In another pan, brown the chicken breast in the oil.
• Add the sauce and cook together gently for about 15 minutes.
• Season well with salt and pepper.
• Serve over rice or cous-cous.

Steps:

• Purée all ingredients in a blender until smooth.