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     title: exotic plum sauce
categories: professional, chinese, sauce, polynesian
  servings: 32

      2 lb plum
      2 lb peach
      2 c  red bell pepper
      2 c  rice vinegar
      2 c  water
    1/3 c  dark corn syrup
      2 t  garlic
    1/4 c  fresh ginger root
      1 t  kosher salt
      2 t  crushed red chiles

combine plums, peaches, and 1 cup water in a saucepan, over a moderate
flame 
heat to a boil, reduce heat, and simmer for 20 minutes 
add sugar, corn syrup, and remaining water 
heat and stir to dissolve sugar and corn syrup 
add garlic, ginger, salt, and chiles 
bring to a boil, reduce heat, and simmer for 45-60 minutes, stirring
often 
transfer to a food processor 
process to a fine puree 
strain through a chinois, discarding solids 
return strained puree to a saucepan, over a medium flame bring to a boil,
reduce heat, and simmer for 15 minutes remove from heat 
pour into sterile jars 
wipe off rims, secure lids 
process 10 minutes for 1/2 pint jars 
allow to cool completely before storing in a cool, dry, dark place
serve at room temperature

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