This slow-simmered fruit sauce will remind you of duck sauce, but with an unmistakable fresh flavor. Customize it with optional add-ins like ginger, jalapeño pepper, garlic, or balsamic vinegar.
- Cook Time
- Prep Time
- 2 pounds stone fruit
- 1 ½cups water or apple juice
- 1 tablespoon vinegar
- ¼ cup sugar
1. Peel and coarsely chop 2 pounds of any combination of stone fruits such as plums and apricots.
2. Place into a medium pot along with 1½ cups of liquid (apple juice or water), 1 tablespoon kosher-for-Pesach vinegar, and 1/4 cup sugar. Bring to a boil and then simmer 30-40 minutes, stirring occasionally, until fruit is very soft. Taste and adjust sugar and vinegar to taste—this will depend on the acidity and sweetness of your fruit.
3. Purée with a food processor, hand blender, or with a fork. Serve over chicken, salmon or beef.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Passover 2014 SUBSCRIBE NOW