This delicious condiment can go savory or sweet. Serve it with grilled lamb or chicken—or spoon over ice cream, sorbet, or Greek yogurt.
Recipe Ingredient Details:
1 1/4 pounds fresh pluots (pitted and sliced into 1/2-inch wedges, about 4 cups)
1 tablespoon coarse natural cane sugar (such as Sucanat or rapadura )
3 tablespoons ruby port
1/3 cup fresh mint (finely chopped )
Combine pluots, sugar, and port in a nonreactive bowl; let stand 5 minutes. Transfer to a rimmed baking sheet and broil 10–13 minutes, stirring once or twice, until pluots are tender and liquid bubbles up. Return to mixing bowl and stir in vanilla and mint while fruit is still hot. Let stand at least 15 minutes before serving. Refrigerate up to 1 week.
Recipe Additional Notes:
PER SERVING (1/4 cup): 314 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 4g protein, 73g carb, 11g fiber, 4mg sodium
Sun, 2012-12-30 09:00