Course : Chutney
Serves: 8
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16 small Shallots -- peeled and Trimmed
1 1/4 cup Dry white wine
4 medium Apricots -- pitted and Chopped
2 large Peaches -- pitted and Chopped
2 medium Whole plum tomatoes -- cut Into wedges
12 medium Whole prunes -- pitted and Quartered
2 cloves Garlic -- finely Chopped
2 tablespoons Low sodium soy sauce
1/2 cup Dark brown sugar
1/4 teaspoon Red pepper flakes

Preparation / Directions:

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

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