[boar_d_laze]

This is what I've got. I think it's more or less what you're looking for and . It's actually pretty good, but it's a lot of work. Use it or don't.

APRICOT-PLUM SAUCE IN THE CHINESE FASHION

For 1 qt.

Ingredients:

1 lb apricots halved and pitted
1 lb plums halved and pitted
2 cups Chinese white (rice) vinegar
3/4 cup water
1-1/2 cups white sugar
1/3 cup molasses or honey
Juice of 2 lemons
1/4 cup chopped ginger
1 small onion, chopped or sliced lyonnaise
1serrano chile, veined, seeded and chopped
2 garlic cloves, smashed and chopped
4 tsp table salt
1 cinnamon stick
1star anise
1/2 tsp dry (hot) mustard

Technique:

In a large, non-reactive pan, bring the fruit, water and half of the vinegar to the boil, reduce heat and simmer uncovered for 30 minutes.

Meanwhile, put the remaining vinegar, sugar, honey, and lemon juice in another non-reactive saucepan and bring to a low boil. Cook for 10 minutes to make a sweet and sour syrup.

Unite the fruit and syrup with the remaining ingredients in the large pan and simmer for 45 minutes. Remove the cinnamon stick and anise. Allow to cool slightly. Puree. Pass through a fine sieve. Return to pan and simmer until thick. Transfer to sterilized mason bottles, cap loosely, let cool, tighten caps. Store in the dark for 3 weeks to let flavors marry and mellow.

Hope it helps,
BDL