Chunky fruit barbecue marinade and chutney

Preparation: Barbecue
Course: Marinades Salsas Sauces and dressings
Cuisine: Chinese
Special food: Ethnic
Yield:

Chunky fruit barbecue marinade and chutney ingredients

16 small Shallots -- peeled and
Trimmed
1 1⁄4 c Dry white wine
4 med Apricots -- pitted and
-chopped
2 large Peaches -- pitted and
-chopped
2 Whole plum tomatoes -- cut
Into wedges
12 Whole prunes -- pitted and
-quartered
2 med garlic cloves -- finely
-chopped
2 T Low-sodium soy sauce
1⁄2 c Dark brown sugar
1⁄4 t Red pepper flakes

Cooking Chunky fruit barbecue marinade and chutney

1. In a small saucepan, combine shallots and wine; bring to a boil over high heat.
2. Reuce heat to medium low and let simmer, uncovered, until shallots are tender, 15 to 20 minutes.
3. Combine remaining ingredients in a large saucepan, add shallots and wine, and bring to a boil over high heat.
4. Reducei heat to medium; cook until fruits have broken down but are still somewhat chunky, 10 to 15 minutes.
5. Let cool.
6. Transfer half of the sauce to a food processor and puree.
7. Use this as a marinade (and to baste with while grilling).
8. Serve the other half as a chutney.