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6 large plums, pitted and peeled
1/2 cup applesauce
1/2 cup peanut oil
1/3 cup light soy sauce
1/4 cup orange juice
1/4 cup dry white wine
3 cloves garlic, minced
1 1/2-inch chunk ginger, peeled (optional)
2 tablespoons sugar

Remove skins from plums by dipping in boiling water for 1 minute or until skin breaks; cool immediately by dipping in ice water or running under cold tap water. Remove pits and discard.

Cook's Note: This is an optional step but yields a more professional result. (Skins may be left on if you don't mind them).

Combine all ingredients in a blender; process until smooth. In a heavy bottomed saucepan, bring to a boil. Reduce heat to very low and simmer for about 10 minutes.

Use sauce for basting or serve as an accompaniment for dipping.

Submitted by: CM
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