Plum Sauce

55 g / 2 oz Oriental "Preserved Bottled Plums" (from any good Chinese food
shop)
450g /1 Lb granulated sugar.
2-3 large red chili peppers, deseeded and very finely chopped.
1 red sweet pepper, deseeded and finely chopped.
4 tablespoons malt or white wine vinegar.

Rub the plums through your fingers to break up the flesh, but do not
discard the stone.  Put the sugar and 300 ml/10 fl oz of water in a medium
sized saucepan and bring to the boil over a moderate heat.  When the syrup
is boiling well add the chopped chili peppers, the sweet pepper and the
plums with the stones.  Bring it back to the boil for 2-3 minutes, then
add the vinegar.  The resulting sauce will be sweet and sour.  Allow to
cool, remove the stones and discard.  Pour into a warmed sterile bottle or
jar and seal or tightly stopper.  This sauce will stay fresh for several
weeks in the fridge. 

Enjoy Terry from TX

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