On Jun 30, 10:06?am, hahabogus > wrote:
> Kathleen > wrote in news:njthi.25$LZ1.0
> @newsfe06.lga:
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> > Jen wrote:
> >> I'm planning on making chicken skewers and am in need of a thick,
> >> sweet and spicy dipping sauce. I don't want to do a Thai-style peanut
> >> sauce. I'm thinking more of a fruity spicy barbecue sort of thing, but
> >> without the ketchup-y BBQ tang. I hope this makes sense. I'm hoping to
> >> marinade the chicken in this sauce, then grill it (stovetop) and have
> >> some reserved for dipping.
>
> >> Any ideas would be greatly appreciated!
>
> > A couple of weeks ago I made a plum sauce to go with some smoked ribs.
> > Sorry, no recipe, I just sort of stirred and tasted as I went along.
>
> > Sautee a minced shallot in a little bit oil until it's tender. Stir in
> > a jar of plum preserves, a splash of soy sauce and a couple of splashes
> > of rice vinegar. Season with white pepper for heat (maybe 1/2
> > teaspoon?). Simmer briefly to combine flavors. Taste, adding more
> > vinegar and/or soy sauce if necessary. If it seems too thick stir in a
> > little orange juice to thin it out. I also added a drizzle of sesame
> > oil just before serving.
>
> I thought plum sauce was made with apricot preserves.

Apricots are plums... so are peaches and nectarines... all in the same
family... if ever you want to grow one be sure none of the others are
nearby, they will cross pollinate and you may not like the resultant
fruit.

Sheldon