1 1/2 lb Plums
1 tb Oil
2 md Cloves garlic, peeled and
Finely minced 1/4 c Minced fresh gingerroot
1/2 ts Five-spice powder
1/2 c Lime juice
OPTIONAL: 1 tbsp dry sherry 5 tb Brown sugar
1/2 ts Asian chili paste with
Garlic (see note) 1/4 ts Salt
1. Pit the plums and coarsely chop. Put into a food processor and puree.
2. In a heavy, medium-sized saucepan, heat the oil over medium heat. Add
the garlic and ginger; saute 2 minutes. 3. Stir in the plum puree, five-spice powder, lime juice, optional sherry,
brown sugar, chili paste and salt. Bring to a boil, reduce the heat and simmer 25 minutes. Stir often. 4. Remove from the heat and cool. Transfer to jars and refrigerate or
freeze. Note: Chili paste with garlic can be found in the Asian section of major supermarkets.