---------- exported from cookworks for meal-master, v7.0
 
      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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